Elevated Egg & Cottage Cheese

Elevated Egg & Cottage Cheese

Yield: 4 servings - 22g protein/open face sandwich, and 44 g/sandwich format.


  • 4 Slices of our plain or seeded Equii breads.
  • 2 Small endives.
  • 8 Ounces of cottage cheese.
  • 4 Hard-boiled eggs.
  • 1 Medium oven roasted red onion.
  • Fresh flat parsley to taste.
  • Finely chopped scallions.
  • 1 Ounce of toasted pine nuts.
  • Black pepper to taste.
  • Maldon, or flaky sea salt to taste.


  1. Take the eggs out the refrigerator for one hour.
  2. Place the eggs in a large saucepan, cover with cool water by 1 inch, salt generously, add one teaspoon of white vinegar, and bring to a running boil over medium heat.
  3. Cover, remove from the heat and let sit for 15 minutes.
  4. Peel the egg under cool running water and cut in quarters.
  5. Peel and cut the red onion in quarters.
  6. Drizzle with olive oil and season with salt and pepper.
  7. Roast in an oven at 350F for about 45-60 minutes, making sure to regularly baste with the fat.
  8. Organically place the endive leaves, cottage cheese, hard-boiled eggs, roasted red onion, parsley, scallions, and pine nuts on the bread.

Alternative serving options:

  • Replace the hard-boiled eggs by poached, scrambled or sunny side up eggs, and make it a breakfast sandwich.
  • You can also use roasted shallots, pearl onions, tomatoes, or mushrooms.
  • You can use a combination of cottage and ricotta cheese.
  • Slightly rub garlic on your bread prior to building your sandwiches.
  • A good hot sauce is a must!