Turkey burger with pepper yoghurt and wedges
A tender turkey burger with roasted pepper sauce and oven wedges.
About 50 min · 595 kcal · 40 g protein per serving
Egg and cottage cheese sandwich
A familiar egg sandwich with cottage cheese and chopped chives.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Photograph the finished sandwiches
- Time
- About 25 min
- estimated
- Serves
- 2
- see below
- Energy
- 380 kcal
- per serving
- Protein
- 28 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, gluten, milk, mustard. Check the labels on packaged ingredients:
- Dijon mustard. Many Dijon mustards also declare sulphites; check the label.
- wholemeal bread. Bread often contains soya and can contain milk, egg or sesame; check the label.
Cooking steps
Bring a small pan of water to the boil, lower in the eggs and simmer for 10 minutes. Cool them in cold water, then peel and chop them.
Cooked when: the whites are set and the yolks are firm.
Drain the cottage cheese in a sieve if it looks wet; a soggy filling is nearly always wet cheese rather than too much of it.
Mix the eggs with the cottage cheese, mustard and chives.
Divide between two slices of bread, add the cucumber, top with the other slices and cut each in half.
The useful detail
Drain very wet cottage cheese before making the filling. The whey it sits in soaks straight into the bread and there is no recovering from that.
Make it work for you
One serving is One sandwich, two slices. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Quark instead of cottage cheese
Smoother and thicker, and it needs no draining.
Per serving: about 20 kcal less, about 1 g less protein, about 3 g less fat.
2% Greek yoghurt
Looser and tangier; use a little less.
Per serving: about 20 kcal less, about 1 g less protein, about 2 g less fat.
Sourdough instead of wholemeal
Chewier, and it stands up to a wet filling better.
Per serving: about 15 kcal more, about 1 g less protein, about 1 g less fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A familiar sandwich with cottage cheese in place of mayonnaise, which is why the protein is high and the fat low for an egg sandwich.
| Energy | 380 kcal |
|---|---|
| Protein | 28 g |
| Fat | 14 g |
| of which saturates | 4 g |
| Carbohydrate | 35 g |
| of which sugars | 6 g |
| Fibre | 5 g |
| Sodium | 700 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| eggs | 170 g | FDC 171287Egg, whole, raw, fresh | 240 kcal | 21.1 g |
| cottage cheese | 150 g | FDC 172179Cheese, cottage, creamed, large or small curd | 147 kcal | 16.7 g |
| Dijon mustard | 5 g | FDC 2710085Mustard | 3 kcal | 0.2 g |
| chives | 5 g | FDC 169994Chives, raw | 2 kcal | 0.2 g |
| wholemeal bread | 140 g | FDC 172688Bread, whole-wheat, commercially prepared | 353 kcal | 17.4 g |
| cucumber | 80 g | FDC 168409Cucumber, with peel, raw | 12 kcal | 0.5 g |
| Whole recipe | Divided by 2 | 757 kcal | 56.1 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Hard-boiled eggs keep 1 week in the fridge, the FDA chart's figure, but the made-up filling should be eaten within 2 days. Make the sandwiches on the day.
- Reheating
- Eaten cold.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Pork tenderloin with apple, sage and polenta
Sliced pork tenderloin with soft apple and sage over polenta.
About 40 min · 410 kcal · 34 g protein per serving