Tired of cereal on repeat?
Layered with delicious flavour, this cottage cheese breakfast bowl will quickly become your new favourite morning meal. With creamy cottage cheese, golden boiled eggs and a satisfying zing from homemade pickled fennel, dig in and savour every last bite.
Serves: 1
Ingredients:
Quick Pickled Fennel:
- 1 bulb fennel, cleaned, tops removed and bulb thinly
- sliced
- 1 cup (250ml) apple cider vinegar
- ½ cup (125ml) water
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ teaspoon mustard seeds
- ½ teaspoon fennel seeds
Breakfast Bowl:
- 2 Yallamundi Organic Extra-Large Organic Free-Range Eggs
- 225g cottage cheese
- Zest of half a lemon
- 1 tablespoon fennel fronds, finely chopped
- A handful of rocket leaves
- A little pickled fennel
- Olive oil, salt flakes, sumac and lemon wedge to serve
Preparing the picked fennel
Prepare the picked fennel at least half an hour before you make the breakfast bowl. Or leave it overnight in the fridge so it is ready to use the next morning.
Method
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In a small saucepan, bring the vinegar, water, sugar, salt and spices to the boil.
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Remove the saucepan from the heat and prepare the fennel by slicing it thinly.
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Pack the thinly sliced fennel tightly into a clean, glass jar.
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Pour the hot pickling liquid over the fennel and leave to cool for at least half an hour, or overnight in the fridge.
Building your breakfast bowl
Once your pickled fennel has had time to sit in the fridge, it’s time to ensemble your breakfast bowl.
Assembly
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Place the Yallamundi Extra-Large Organic Free Range Eggs into a small saucepan of cold water and bring to a boil over medium heat. Once the water reaches a boil, cook the eggs for 4 ½ minutes until they are softly boiled.
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In the meantime, stir together the cottage cheese, lemon zest, and finely chopped fennel fronds, then spoon into your serving bowl.
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When the eggs are cooked, immediately place them into a bowl of cold water, lightly crack the shells and wait until they are cool enough to handle.
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Toss together the rocket leaves with a little of the pickled fennel and place beside the cottage cheese.
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Peel and half the soft-boiled eggs. Place them, yolk up, on top of the bowl.
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Sprinkle the bowl with salt flakes, sumac and a drizzle of olive oil. Serve with a lemon wedge for extra acidity.
