Pesto Cottage Cheese Eggs (Printable version)

Fluffy eggs combined with basil pesto and creamy cottage cheese for a fresh and flavorful morning dish.

# Ingredient List:

→ Eggs

01 - 4 large eggs
02 - 2 tbsp milk or cream (optional)

→ Dairy

03 - 1/2 cup cottage cheese (full-fat or low-fat)

→ Herbs & Pesto

04 - 2 tbsp basil pesto (store-bought or homemade)

→ Seasonings

05 - 1/4 tsp salt
06 - 1/8 tsp freshly ground black pepper

→ Garnish (optional)

07 - Fresh basil leaves
08 - Extra basil pesto
09 - Grated Parmesan cheese
10 - Crusty bread or toast, for serving

# How-To Steps:

01 - Whisk the eggs, milk or cream if using, salt, and pepper in a medium bowl until smooth.
02 - Heat a nonstick skillet over medium-low heat and gently warm the basil pesto for 30 seconds to release its aroma.
03 - Pour the egg mixture into the skillet and let it rest undisturbed for 10 to 15 seconds before stirring gently with a spatula, pushing the eggs from edges toward the center.
04 - When the eggs start to set but remain creamy, fold in the cottage cheese gently and continue cooking until softly scrambled and the cheese is warmed through.
05 - Remove from heat immediately to prevent overcooking. Serve hot, garnished with additional pesto, fresh basil, and grated Parmesan. Accompany with crusty bread or toast if desired.

# Expert Advice:

01 -
  • The cottage cheese creates this impossibly creamy texture without making the eggs heavy or overcooked.
  • It comes together in ten minutes but tastes like you spent way more time on it.
  • You're getting serious protein and feeling genuinely satisfied, not looking for a snack an hour later.
02 -
  • The moment you think the eggs might be done, they probably are; taking them off heat early keeps them creamy instead of firm and rubbery.
  • Medium-low heat is non-negotiable here because high heat will scramble these eggs into oblivion before the cottage cheese even warms through.
03 -
  • If your pesto is thick or very oily, you can bloom it in the warm pan for those extra thirty seconds to distribute it more evenly through the eggs.
  • Cottage cheese straight from the fridge is colder and will slow down cooking slightly, so letting it sit out for a few minutes beforehand makes everything happen faster and more smoothly.
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