Egg Everything Bagel Smash Tub
Mashed egg and cottage cheese spread with everything-bagel seasoning and fresh chive, batch-prepped for an American smash tub scooped onto sourdough toast.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely slice 1.5 tbsp fresh chives and finely dice 40g English cucumber. Measure out 1 tbsp everything-bagel seasoning. Have 100g cottage cheese, 0.5 tbsp lemon juice, 0.5 tbsp olive oil, 0.125 tsp fine sea salt, and 0.25 tsp cracked black pepper ready.
Boil
Place 3 whole eggs and 3 egg whites in a small saucepan, cover with cold water by 2cm, bring to a hard simmer over medium-high heat. Reduce to low, cook 9 minutes until yolks are set but creamy. Drain and transfer to ice water for 5 minutes.
Finish
Peel cooled eggs and roughly chop whole eggs yolks and all; chop whites fine. Lightly mash cottage cheese with a fork in a medium bowl. Whisk in lemon juice, olive oil, salt, and pepper. Fold in chopped eggs, everything-bagel seasoning, chives, and cucumber gently to retain texture. Transfer to an airtight tub and refrigerate up to 3 days.
Toast and plate
Toast 1 slice wholemeal sourdough per serving over medium heat until golden, about 2 minutes per side. Scoop roughly 125g egg smash onto each toast, scatter a pinch of everything-bagel seasoning over the top, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.