Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Soft scrambled eggs with cottage cheese on toast
Two eggs scrambled slowly with cottage cheese and served on a single slice of soft white toast. A small, mild breakfast that is easy to eat in a few bites.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 16 October 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
- Confirm the scramble sets with no liquid egg in 3 to 4 minutes over low heat plus 30 seconds off it
- Photograph the finished plate
- Time
- About 8 min
- estimated
- Serves
- 1
- see below
- Energy
- 350 kcal
- per serving
- Protein
- 24 g
- per serving
Ingredients for 1 serving
Check off ingredients as you go.
Contains eggs, gluten, milk. Check the labels on packaged ingredients:
- white bread. Bread often contains soya and can contain milk, egg or sesame; check the label.
Cooking steps
Beat the eggs in a bowl with a fork until the yolks and whites are completely combined, then stir in the cottage cheese.
Put the white bread on to toast.
Melt the butter in a small non-stick pan over low heat. Pour in the egg mixture and stir slowly and constantly with a silicone spatula, drawing it from the edge to the middle, for 3 to 4 minutes, until soft curds form.
Take the pan off the heat while there is still a wet sheen and keep stirring for 30 seconds. The curds can be small and soft, but keep going until no liquid egg is left.
Cooked when: the eggs are firm throughout, with no visible liquid egg.
Spoon onto the toast, scatter with the chives and leave it for a minute before eating.
The useful detail
Stir the cottage cheese into the raw eggs rather than adding it at the end. The curds warm through as the eggs set and melt slightly into them, which keeps the scramble soft and moist even when it is fully set.
Make it work for you
One serving is Two eggs scrambled with cottage cheese, on one slice of toast. 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, with no curds, and about the same protein.
Per serving: about 15 kcal less, about the same protein, about 2 g less fat.
Sourdough instead of white bread
Chewier, with a firmer crust. Use a thin 40 g slice.
Per serving: about 15 kcal more, about 1 g more protein, about the same fat.
Olive oil instead of butter
A little less rich; the eggs taste plainer.
Per serving: about 10 kcal more, about the same protein, about 1 g more fat.
Allergens: Removes milk from the cooking fat. The cottage cheese still contains it.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
Two eggs and a spoonful of cottage cheese take a single slice of toast to the mid-twenties in grams of protein, in a portion small enough for a low-appetite morning.
| Energy | 350 kcal |
|---|---|
| Protein | 24 g |
| Fat | 18 g |
| of which saturates | 7 g |
| Carbohydrate | 20 g |
| of which sugars | 4 g |
| Fibre | 1 g |
| Sodium | 520 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 1. 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 | 110 g | FDC 171287Egg, whole, raw, fresh | 160 kcal | 14.1 g |
| cottage cheese | 60 g | FDC 172179Cheese, cottage, creamed, large or small curd | 59 kcal | 6.7 g |
| butter | 5 g | FDC 173430Butter, without salt | 36 kcal | 0.0 g |
| white bread | 35 g | FDC 174924Bread, white, commercially prepared (includes soft bread crumbs) | 93 kcal | 3.1 g |
| chives | 3 g | FDC 169994Chives, raw | 1 kcal | 0.1 g |
| Whole recipe | Divided by 1 | 349 kcal | 24.0 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
- Scrambled eggs are best eaten straight away and do not keep well. If you must, refrigerate within 2 hours and eat within 3 to 4 days. Toast fresh bread rather than keeping it under the eggs.
- Reheating
- Reheat until 74°C / 165°F, steaming hot throughout, though the texture suffers.
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
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Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian