Baked Cottage Cheese Eggs: A Comforting Breakfast Tradition
love this quick & easy recipe.
Baked Cottage Cheese Eggs
Ingredients:
1 cup low-fat cottage cheese
4 large eggs
1/4 cup chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
For the Meatloaves:
The secret lies in the hot water dough technique – boiling water partially cooks the flour proteins, creating an exceptionally supple dough that’s both easy to work with and results in a perfectly flaky crust. This method has been used in Georgian cuisine for generations, proving its reliability and delicious results.
If using fresh salmon, bake or poach the fillet until cooked through (about 12-15 minutes at 375°F/190°C). Let it cool, then flake into chunks with a fork.
If using canned salmon, drain and remove any bones and skin.
Saute Spinach:
In a pan over medium heat, saute the chopped spinach until wilted (about 2 minutes). Allow it to cool slightly and squeeze out excess moisture if needed.
Mix the Ingredients:
In a large bowl, combine the flaked salmon, sautéed spinach, red onion, garlic, feta cheese, breadcrumbs, eggs, parsley, dill, lemon juice, lemon zest, oregano, salt, and pepper.
Mix until all ingredients are evenly combined.
Form Patties:
Shape the mixture into patties, about 3 inches wide and 1/2 inch thick. You should get around 6-8 patties depending on size.
Cook the Patties:
Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.
Cook the patties for about 3-4 minutes per side, until golden brown and crisp.
Serve:
Serve warm with a dollop of tzatziki sauce, lemon wedges, or a fresh green salad.
Servings:
Makes 6-8 patties
Serves 4 people
Ingredients:
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
For the Chicken:
