Spring Toast With Cottage Cheese

Cottage cheese is experience a great come back on social media. We had to add our own veggie laden cottage cheese recipe to the mix. This recipe makes great use of spring favorites - carrots, chard and dill. The cottage cheese is a nice texture contrast and boost of protein. This mix of spring vegetables and seasoned cottage cheese is also wonderful mixed in with pasta. Make sure to add the cottage cheese to the pasta off the heat or else it tends to clump together (reserve a bit of pasta water to thin it out too).

This will make 2 large pieces of toast

For the cottage cheese:
1/2 cup cottage cheese
2 Tablespoons chopped dill
pinch of salt
generous dose of pepper

Mix all ingredients together and set aside.

For sauteed veggies:
1 carrot - mostly cut into ribbons using a wide vegetable peeler. Whatever is left of the carrot, dice into small pieces.
4 large leaves of chard - stems diced into small pieces and the greens sliced into thin ribbons
1/2 spring onion, diced small
1 Tablespoon olive oil
Salt and pepper
2 teaspoon lemon juice

Add the onion, chard stems, and pieces of carrot to a pan with olive oil over medium heat. Begin to saute and stir occasionally. After about 4 minutes add in the carrot and chard ribbons. Season with salt and pepper. Continue to stir and lower the heat to low. Add chopped dill and squeeze of lemon juice. Remove from the heat while you fry two eggs, over easy in another pan.

To assemble:
Lightly toast 2 large pieces of sourdough. Optional to butter the slices once they are toasted.
Add a layer of the seasoned cottage cheese, top with big spoonfuls of the sauteed veggies and top each slice with over easy fried egg. Garnish with chopped dill.