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High-Protein Cottage Cheese Bowl with Capers, Dill, and Soft-Cooked Egg Recipe

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4.2 from 2 reviews

This high-protein cottage cheese bowl is a flavorful and nutritious breakfast option featuring creamy low-fat cottage cheese, fresh herbs, capers, and a vibrant vegetable medley topped with soft-cooked eggs. Rich in protein and healthy fats, this Mediterranean-inspired dish is quick to prepare, making it perfect for a hearty start to your day.

  • Author: Chef
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2 servings
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Diabetic, Gluten Free, Vegetarian

Ingredients

Cottage Cheese Mixture

  • 1 cup 1% low-fat no-salt-added small-curd cottage cheese
  • 1½ teaspoons extra-virgin olive oil
  • 1 tablespoon chopped fresh dill
  • 1½ teaspoons lemon juice
  • 1½ tablespoons drained capers, coarsely chopped
  • 1 tablespoon thinly sliced chives
  • ⅛ teaspoon salt

Vegetable Mixture

  • 2 cloves garlic, finely chopped
  • ¼ teaspoon ground black pepper
  • 1 tablespoon chopped fresh dill
  • 1½ tablespoons lemon juice
  • ¼ teaspoon salt
  • ⅔ cup halved cherry tomatoes
  • ⅔ cup chopped seedless cucumber
  • ⅓ cup thinly sliced red onion
  • ⅓ cup rinsed canned chickpeas

To Garnish and Finish

  • 2 soft-cooked large eggs, halved lengthwise
  • Additional thinly sliced chives, for garnish
  • Additional ground black pepper, for garnish
  • 2 tablespoons extra-virgin olive oil, for drizzling

Instructions

  1. Prepare Cottage Cheese Base: In a medium bowl, combine 1 cup cottage cheese with 1½ teaspoons olive oil, 1 tablespoon chopped dill, 1½ teaspoons lemon juice, 1½ tablespoons chopped capers, 1 tablespoon thinly sliced chives, and ⅛ teaspoon salt. Stir thoroughly to blend all ingredients. Divide the mixture evenly between two serving bowls.
  2. Make Vegetable Dressing: In another medium bowl, whisk together finely chopped garlic, ¼ teaspoon black pepper, remaining 1 tablespoon chopped dill, 1½ tablespoons lemon juice, and ¼ teaspoon salt until well combined.
  3. Toss Vegetables: Add halved cherry tomatoes, chopped cucumber, sliced red onion, and rinsed chickpeas to the dressing bowl. Toss gently to coat the vegetables evenly with the dressing.
  4. Assemble Bowls: Spoon the vegetable mixture evenly over the cottage cheese bases in each bowl. Place two soft-cooked egg halves on top of the vegetables in each bowl.
  5. Garnish and Serve: Sprinkle additional chives and a pinch of black pepper over the bowls to taste. Finally, drizzle the remaining 2 tablespoons of olive oil evenly over both bowls before serving.

Notes

  • The soft-cooked eggs provide a creamy texture that complements the tangy cottage cheese and fresh vegetables.
  • Use fresh dill and lemon juice for the brightest flavor; dried herbs will not deliver the same freshness.
  • Adjust salt to taste, especially if your capers are salted.
  • This recipe is gluten-free, vegetarian, and diabetes-friendly.
  • You can prep the vegetable dressing in advance to save time in the morning.
  • For a vegan alternative, replace eggs with avocado slices and use a plant-based cottage cheese if available.

Find it online: https://cheftinaskitchen.com/high-protein-cottage-cheese-bowl-with-capers-dill-and-soft-cooked-egg-recipe/