BreakfastHigh ProteinSeed Oil FreeBudget Friendly

High-Protein Sourdough Breakfast Plate with Eggs, Cottage Cheese, Tomato Sauce and Kimchi

by Keane Morse-25 October 2026Easy

Prep Time10 min

Cook Time10 min

Total Time20 min

Servings1

A hearty, high-protein, seed-oil-free breakfast plate featuring four hard-boiled eggs, toasted sourdough, fat-free cottage cheese, tomato sauce, and gut-friendly kimchi.

Method

0
Place the eggs in a small pot and cover with water by about 2 cm.
1
Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer and cook the eggs for 9 to 10 minutes for hard-boiled.
2
Drain the hot water and cool the eggs under cold running water or in a bowl of ice water for 5 minutes, then peel the eggs.
3
Toast the sourdough bread slices until lightly crisp in a toaster or dry pan.
4
Spread butter thinly over the warm sourdough slices.
5
In a small bowl, season the fat free cottage cheese with salt, black pepper and paprika, stirring to combine.
6
Warm the tomato sauce in a small pan over low heat for 2 to 3 minutes, stirring occasionally, until heated through.
7
Arrange the sourdough slices on a plate, then add the peeled hard-boiled eggs beside them.
8
Spoon the cottage cheese next to the eggs and pour the warm tomato sauce over or beside the eggs.
9
Add the kimchi on the side of the plate and serve immediately.