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Spring garden toast with jammy eggs, fresh dill, and red pepper flakes

Spring Garden Toast with Jammy Eggs

This spring garden toast with jammy eggs is fresh, creamy, and packed with herbs. Made with cottage cheese, crisp vegetables, and perfectly soft eggs, it’s an easy, satisfying option for breakfast or a light lunch.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 2
Course: Breakfast, lunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 slices sourdough bread
  • 2 large eggs
  • 1 radish
  • 1 small Persian cucumber
  • 2 tbsp cottage cheese small curd preferred
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chives
  • 1 tbsp chopped dill
  • 1 tsp fresh lemon juice
  • Salt to taste
  • Black pepper to taste
  • 1 tsp good olive oil
  • Pinch of red pepper flakes
  • Fresh dill for garnish

Method
 

Cook the jammy eggs
  1. Bring a small pot of water to a full boil. Gently lower the eggs into the water and cook for 6 minutes. Immediately transfer to a bowl of ice water and let cool for 5–10 minutes. Peel and set aside.
Prepare the vegetables
  1. Using a fine grater, grate the radish and cucumber. Squeeze out as much liquid as possible from the cucumber using your hands or a clean kitchen towel.
Make the cottage cheese mixture
  1. In a bowl, combine cottage cheese, grated radish, cucumber, parsley, chives, dill, lemon juice, olive oil, salt, and pepper. Mix until just combined.
Toast the bread
  1. Toast the sourdough slices in a toaster or pan until golden and crisp.
Assemble the toasts
  1. Spread the cottage cheese mixture evenly over the warm toast. Place the eggs on top and gently break them open to reveal the soft yolk.
Finish and serve
  1. Garnish with fresh dill and a pinch of red pepper flakes. Serve immediately.

Notes

  • Squeeze the cucumber well to avoid a watery mixture
  • Use small curd cottage cheese for the best texture
  • For perfect jammy eggs, stick closely to the 6 minute cook time
  • Toast the bread well so it holds the topping without softening too quickly

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