Pesto Cottage Cheese Eggs (Print Version)

A creamy blend of eggs, pesto, and cottage cheese for a vibrant, protein-rich breakfast or brunch.

# What You'll Need:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk or cream (optional)

→ Dairy

03 - 1/2 cup cottage cheese (full-fat or low-fat)

→ Herbs & Pesto

04 - 2 tablespoons basil pesto (store-bought or homemade)

→ Seasonings

05 - 1/4 teaspoon salt
06 - 1/8 teaspoon freshly ground black pepper

→ Garnish (optional)

07 - Fresh basil leaves
08 - Extra basil pesto
09 - Grated Parmesan cheese
10 - Crusty bread or toast, for serving

# How to Make It:

01 - In a medium bowl, whisk together eggs, milk or cream (if using), salt, and pepper until fully combined.
02 - Heat a nonstick skillet over medium-low heat. Add basil pesto and warm for 30 seconds to release its aroma.
03 - Pour the egg mixture into the skillet. Let it sit undisturbed for 10 to 15 seconds before gently stirring with a spatula, pushing the eggs from edges toward the center.
04 - Once eggs start to set but remain creamy, fold in cottage cheese and continue gently folding until eggs are softly scrambled and cheese is warmed through.
05 - Remove skillet from heat immediately to prevent overcooking. Serve hot, garnished with extra pesto, fresh basil, and grated Parmesan if desired. Accompany with crusty bread or toast.

# Additional Tips::

01 -
  • The cottage cheese keeps the eggs incredibly fluffy while adding a protein boost that actually powers you through a long morning
  • That moment when cold cottage cheese hits warm pesto eggs creates little creamy pockets throughout the dish
02 -
  • I once forgot to warm the pesto first and ended up with cold spots of untempered pesto throughout my eggs—thirty seconds in the pan first makes all the difference
  • Low and slow cooking prevents rubbery eggs but if you are impatient like me sometimes medium heat works if you stir constantly and watch like a hawk
03 -
  • Skip the whisk and use a fork to beat eggs—some cooks argue it creates better texture and honestly I cannot tell the difference
  • Full-fat cottage cheese creates the silkiest result but low-fat still gives you that satisfying curd texture
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