Eggs are one of the best natural sources of protein. When combined with cottage cheese, create a perfect taste and texture
These oven-baked eggs are easy to prepare, very tasty and you can prepare them in advance for weekday breakfasts.
The entire recipe is made in a single container, so you spend less time cleaning and more time starting the day with good energy.
You can serve eggs on toast with natural yeast and avocado slices, or bake them together with fresh herbs and expired for a full and healthy breakfast, reports the Telegraph.
Preparation
- Preheat the oven to 190°C.
- DECIDE cottage cheese in the center of a baking dish (about 20×20 cm). Sprinkle with a little olive oil.
- Break the eggs into a bowl, around the cottage cheese, and add salt and pepper to taste.
- Bake for 20–22 minutes, until the eggs are set. If you prefer them softer, shorten the baking time slightly.
- Remove the pan from the oven and stir lightly. warm cottage cheese with eggs.
counsel
1. Add aromatic herb (parsley, basil, oregano) or chopped vegetables (tomatoes, spinach, peppers) before baking.
2. Instead of cottage cheese with grains, you can use soft cheese si Feta, goat cheese, but remember it will be saltier.
3. Adjust the baking time to your taste, for softer eggs, 18 minutes; for harder ones, up to 22 minutes.
4. Instead of olive oil you can use salted butter, but reduce the amount of salt you add.
5. For more people, double the amount of ingredients and use a larger container (23×33 cm) – the baking time remains the same.
Mistakes to avoid
• Don't overcook eggs: They must remain soft to mix well with the cottage cheese, for a creamy and crumbly texture.
• Do not mix eggs with cottage cheese before baking: Place the cottage cheese in the center and the eggs around it – don't stir them!
• Don't leave them unripe: The eggs are ready when the whites are no longer translucent and the yolks are the thickness you want.
The results: A light, protein-packed, and flavorful breakfast that takes less than half an hour to make, perfect for any day of the week! Serve on toast, in pitas, as a sandwich filling, or as an accompaniment to ham or sausage for breakfast!
/Telegraph/
