Creamy, protein-rich cottage cheese, meets avocado. All piled on crispy gluten-free sourdough and finished with flavorful toppings like cherry tomatoes, pickled onions, and microgreens.
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Breakfast
Cuisine: American
Servings: 1Serving
Calories: 342kcal
Author: Emmy Clinton
Ingredients
1PieceGluten Free Sourdough
1Avocado
½CupCottage Cheese
4Cherry Tomatoessliced
Toppings
Micro Greens
Pickled Onions
Extra Virgin Olive Oil
Salt & Pepperto taste
Instructions
Start by toasting a slice of gluten-free sourdough until golden brown and crispy.
Once your toast is ready, spread ½ cup of cottage cheese evenly over the bread.
Cut the cherry tomatoes into small pieces. Arrange sliced cherry tomatoes over the avocado for a burst of fresh, juicy flavor.
Cut the avocado in half, take out the pit, peel the skin off each half, and cut into uniform pieces. Add the avocado on top of the tomatoes.
Garnish with microgreens, pickled onions, and a drizzle of extra virgin olive oil. Sprinkle additional salt and pepper to taste.