In a medium bowl, crack the eggs and whisk them vigorously with a pinch of salt and pepper until well combined and slightly frothy.
Heat a non-stick pan over medium heat and add butter or olive oil. Once melted and shimmering, pour in the whisked eggs.
As the eggs begin to set, gently push the cooked portions from the edges towards the center with a spatula, allowing the uncooked egg to flow underneath. Continue this process, stirring and folding until the eggs are mostly set but still slightly moist.
Fold in the cottage cheese until just combined. Cook for another 30 seconds to warm the cheese through, but avoid overcooking to keep the scramble creamy.
While the eggs are cooking, toast your bread slices to your desired crispness.
Wash the cucumber and slice it thinly. You can leave the skin on for extra crunch and nutrients.
Serve the creamy cottage cheese scramble immediately alongside the toasted bread. Top the toast with fresh cucumber slices. Garnish with fresh dill or parsley if desired.
- For extra fluffiness, add a splash of milk or cream to your eggs before whisking.
- Adjust the amount of cottage cheese to your liking; more for creaminess, less for a firmer scramble.
- Feel free to toast your bread to your preferred level of crispness, from light golden to deeply crunchy.
- If you want to add more veggies, consider finely diced bell peppers or spinach cooked with the eggs.
- A sprinkle of fresh dill or chives over the cucumber toast adds a lovely fresh herbaceous note.
