Creamy Cottage Cheese Scrambled Eggs on Toast

Instructions

1. Whisk the eggs with a pinch of salt and pepper, and mix in the cottage cheese. You don't need to blend it smooth; the curds will soften in the pan and create creamy patches.
2. Put the bread in the toaster, cut the cherry tomatoes in half, and slice the scallion into rings.
3. In a non-stick pan over low heat, melt the butter and pour in the eggs. Wait 20–30 seconds until the edges start to set.
4. Using a spatula, slowly push the eggs from the edges of the pan toward the center, so they set in large, soft curds. Keep the heat low: high heat makes the eggs rubbery, and the cottage cheese releases liquid, making the plate watery.
5. When there's no more runny egg but the scrambled eggs are still glossy and soft, remove from heat. The pan's residual heat will set it a bit more by the time it reaches the plate.
6. Pile onto the toast, sprinkle with scallion and a little pepper, and serve with the cherry tomatoes.