Burst Heirloom Tomato Cottage Cheese Breakfast Bowls

Serves 4 · 10 min prep · 12 min cook

Ingredients

• 2 cups full-fat cottage cheese
• 2 pints cherry or heirloom grape tomatoes
• 4 large eggs
• 1/2 cup fresh basil leaves
• 3 garlic cloves
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic glaze
• 2 tsp everything bagel seasoning
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 4 slices crusty sourdough toast
• 1/4 tsp red pepper flakes

Instructions

1. 1Heat a large nonstick skillet over medium-high heat and add olive oil. Add the whole tomatoes and smashed garlic cloves; cook without stirring for 2 minutes until the bottoms blister and start to burst.
2. 2Shake the pan and continue cooking 3 to 4 more minutes, gently pressing a few tomatoes with the back of a spoon so their juices release and form a light sauce. Season with salt, pepper, and red pepper flakes.
3. 3While tomatoes cook, divide the cottage cheese among four shallow bowls and swirl a small well in the center of each.
4. 4Toast the sourdough until deeply golden. Tear or cut into large crouton-like pieces and nestle the cottage cheese.
5. 5Lower the skillet heat to medium-low. Crack the eggs directly into the tomato juices, spacing them apart, cover, and cook until whites are set but yolks remain jammy, 3 to 4 minutes.
6. 6Spoon the burst tomatoes and garlic the cottage cheese in each bowl, then carefully lift one soft egg onto the center of each.
7. 7Tear fresh basil over the top, drizzle with balsamic glaze, and finish with a generous sprinkle of everything bagel seasoning.
8. 8Serve immediately while the egg yolk can still run into the warm tomatoes and cool cottage cheese for creamy contrast. The high-protein base keeps it filling for busy mornings.