Cottage Cheese Breakfast Bowl

This cottage cheese breakfast bowl is high in protein and flavor, with perfectly cooked breakfast potatoes, jammy eggs, and a crunchy cucumber and tomato salad, all sitting on a bed of cottage cheese. 

All elements of this breakfast can be made ahead of time and kept for about 5 days, so this bowl can easily get you through the workweek. Its components also make for excellent snacks or additions to other meals if you decide on day three you want to try something else.

Cottage Cheese Breakfast Bowl

Serves: 4

Breakfast Potatoes

Ingredients:

• 1 pound small yellow potatoes, cut in half 
• 2 tablespoon extra virgin olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika 
• ½ teaspoon Kosher salt

Steps:

1. 1.
   Heat oven to 400°F
2. 2.
   Combine all ingredients in a large mixing bowl; toss to coat the potatoes.
3. 3.
   Place potatoes, cut side down, on a baking sheet lined with parchment paper.
4. 4.
   Roast for 45 to 50 minutes, or until golden and slightly crispy.
5. 5.
   If not using immediately, cool completely and store in an airtight container in the refrigerator for up to 5 days. 

Jammy Eggs

Ingredients:

• 8 medium eggs
• water

Steps:

1. 1.
   Set a pot of water to boil over medium heat.
2. 2.
   While waiting for the water to boil, fill a large bowl with water and ice.
3. 3.
   Add eggs to boiling water and cook for 8 minutes to achieve a firm but jammy center.
4. 4.
   After 8 minutes, place the eggs in the ice water to cool and stop the cooking process.
5. 5.
   Peel the eggs, and place them in an airtight container and refrigerate for up to 5 days.

Cucumber and Tomato Salad

Ingredients:

• 4 mini english cucumbers, cut in half and sliced into ¼ inch pieces 
• 1 pint cherry tomatoes, sliced in half
• ½ lemon, juiced
• Kosher salt and black pepper, to taste

Steps:

1. 1.
   Combine all ingredients in a medium bowl and season to taste.
2. 2.
   Store in an airtight container in the refrigerator for up to 5 days. 

Assembly:

Ingredients:

• ½ cup cottage cheese
• ⅓ cup tomato cucumber salad
• ½ cup breakfast potatoes 
• 2 jammy eggs, cut in half 
• Kosher salt and black pepper, to taste

Steps:

1. 1.
   Spoon cottage cheese into a medium bowl and top with tomato cucumber salad, potatoes, and jammy eggs.
2. 2.
   Season with salt and pepper to taste and enjoy!