Whipped Cottage Cheese Heirloom Tomato Toasts with Jammy Eggs

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 4 thick sourdough bread slices
• 1.5 cups full-fat cottage cheese
• 2 large heirloom tomatoes
• 2 garlic cloves
• 3 tbsp extra-virgin olive oil
• 4 large eggs
• 1/4 cup fresh basil leaves
• 1 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp red pepper flakes
• 1 tsp lemon zest

Instructions

1. 1Bring a small saucepan of water to a gentle simmer over medium heat for the eggs. Meanwhile, set a large dry skillet over medium heat.
2. 2Toast the sourdough slices in the skillet 2 to 3 minutes per side until deep golden and crisp at the edges; transfer to a wire rack so they stay crunchy.
3. 3Mince the garlic and warm it gently in a small skillet with most of the olive oil over low heat just until fragrant, about 1 minute; do not brown. Remove from heat.
4. 4Add the cottage cheese, lemon zest, salt, and a spoonful of the warm garlic oil to a bowl. Whip vigorously with a fork or small whisk until fluffy and spreadable.
5. 5Slice the heirloom tomatoes into thick slabs and season both sides lightly with salt and pepper so juices begin to release.
6. 6Lower heat under the simmering water and carefully lower in the eggs. Cook 6 to 7 minutes for jammy yolks, then transfer to an ice bath for 30 seconds and peel.
7. 7Spread a generous layer of whipped cottage cheese on each warm toast. Arrange tomato slices on top, slightly overlapping.
8. 8Drizzle remaining garlic oil over the tomatoes. Halve the jammy eggs and nestle one half-cut egg on each toast.
9. 9Scatter torn basil, flaky salt, black pepper, and red pepper flakes over everything. Serve immediately while the toast is still crisp and the egg yolk is warm.