Estimated nutrition per portion: 153 kcal · 13.6g protein · 11.8g carbohydrate · 6.0g fat · 1.8g fibre.
One small breakfast: a snack or meal component. 115g of measured ingredients before added water. Finished weight can vary.
Boiled egg & cottage cheese toast
Ingredients
- 50 g Hard-boiled egg, peeled
- 40 g Reduced-fat cottage cheese
- 25 g Wholemeal bread, untoasted weight
Instructions
- Use an egg boiled until white and yolk are firm; peel and weigh 50g.
- Weigh the bread before toasting, then toast without butter.
- Spread with cottage cheese and top with chopped egg.
Notes
Storage and leftovers
Prepare one portion where possible. Refrigerate perishable leftovers promptly and follow use-by dates and product storage instructions. For other cooked leftovers, cool promptly, refrigerate within two hours and use within 48 hours unless the label requires sooner. Reheat only once until steaming hot throughout.
Nutrition calculation and sources
- 50g Hard-boiled egg, peeled — CoFID 12-940
- 40g Reduced-fat cottage cheese — CoFID 12-550
- 25g Wholemeal bread, untoasted weight — CoFID 11-981
Estimated per portion as ingredient grams × CoFID 2021 values per 100g ÷ 100, summed across ingredients. Reviewed 2 October 2026. Generic foods may differ from your products; additions require recalculation.
CoFID 2021. Contains public sector information licensed under the Open Government Licence v3.0.
Independently written MynRecipes recipe. No clinical GLP-1 approval is claimed. This portion is not a complete daily diet.