Cottage Cheese Avocado Toast with Creamy Avocado and Chives
By Miles Carr
Prep
6 min
Total
6 min
Servings
3
Level
Easy
This 6-minute cottage cheese avocado toast uses a handful of ingredients and makes three slices for a fast breakfast, lunch, or satisfying snack. Mashed ripe avocado and full-fat cottage cheese form a creamy, tangy topping, while red pepper flakes bring gentle heat and microgreens add fresh texture over crisp toasted bread.
Use similar amounts of avocado flesh and cottage cheese, then fold the roughly mashed avocado with finely chopped chives, sea salt, and black pepper. Full-fat cottage cheese is recommended for creaminess, and hearty sourdough, rye, or wholegrain bread gives the topping a sturdy base. Butter or extra virgin olive oil is optional for pan-toasting, while red pepper flakes and microgreens finish each slice.
As the bread toasts, look for a lightly browned surface rather than a dark crust; in the pan, toast buttered slices butter-side down first, then turn them for 1–2 more minutes. The avocado mixture should stay rough, not perfectly smooth, so it retains some texture. The usual setback is using an unripe avocado, which will not mash into the soft, creamy base described.
Serve the assembled slices right away, either as written or with listed variations such as eggs, tomatoes, cucumber, or seeds. Leftover cottage cheese avocado mixture can be kept in an airtight container for several hours, though it is best used the same day. Stir it if the top browns slightly.
Why you'll love this recipe
- Saves time on busy mornings because the listed prep and total time are both six minutes, with only mashing, stirring, toasting, and assembling required.
- Keeps equipment minimal with only a bowl, fork, plate or shallow bowl, and an optional non-stick pan for the toast.
- Uses familiar grocery staples, including bread, cottage cheese, avocado, chives, and basic seasoning, so the topping needs no specialty sauce or cooking method.
- Makes three individual slices, which lets you portion the mixture directly and avoids preparing a larger batch than you need.
- Offers toaster flexibility because butter and oil are optional there, while a pan method adds light browning when you want it.
- Adapts to what is available through listed options such as scallions for chives, alfalfa for microgreens, and olive oil for butter.
Ingredients
- •3 slices bread (sourdough, rye, wholegrain, or similar)
- •0.67 cup cottage cheese (plus 1 tbsp; full-fat)
- •4.94 oz avocado flesh (180 g; approx. 1 large avocado)
- •2 tbsp chives (finely chopped)
- •0.25 tsp fine sea salt
- •black pepper (to taste)
- •0.33 tsp red pepper flakes
- •microgreens (for garnish; alfalfa may be used instead)
- •2 tsp butter (optional)
- •extra virgin olive oil (optional alternative to butter)
Instructions
- 1
Place the avocado flesh in a shallow bowl and mash roughly with a fork; it does not need to be perfectly smooth.
- 2
Add the cottage cheese, chives, sea salt, and black pepper. Stir gently until thoroughly incorporated, taste, and adjust the seasoning as needed.
- 3
Butter the bread thinly, including the edges, or sprinkle with a little olive oil. Toast in a non-stick pan over medium heat for a few minutes until lightly browned, butter-side down.
- 4
Turn the bread slices over and toast for 1–2 more minutes. Remove from the heat and let cool briefly until easy to handle.
- 5
Alternatively, toast the bread in a toaster; butter or oil are optional.
- 6
Divide the cottage cheese avocado mixture between the 3 bread slices. Sprinkle with red pepper flakes and garnish with microgreens.
FAQ
Nutrition (per serving)
Calories
135
Protein
6g
Fat
8g
Carbs
15g
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