Cottage Cheese Baked Eggs with Chimichurri Sauce may sound a bit strange, but I promise it’s delicious. The bright flavors make it feel like a decadent breakfast, but really it’s an easy, healthy way to start the day!
The inspiration for this recipe came from our recent trip to Barcelona. Brunch is a big deal there – may even more so than in the States! How many places have you been that served brunch on a Tuesday until 2p? I was in heaven.
At one particularly cute cafe, Mostassa, I ordered a baked egg dish loaded with cheese, pesto, toasted pine nuts, and arugula. Vegas ordered some kind of sandwich. I won. She took one bite of my dish and said: “you should re-create this at home.”
While I didn’t re-create the exact dish, I did make my own version. The concept was similar – cheesy eggs loaded with herbs. I’d made chimichurri sauce to have on hand for the week. Naturally, that involved putting it on my eggs. The herbs and olive oil are amazing with basically anything!
This version is also a lot lighter than the one I’d had in Barcelona. Contrary to popular belief, we try not to be gluttons in our day-to-day life. For this version, I used a combo of eggs, egg whites, and cottage cheese. That base can be a canvas for anything you’re craving. You could add greens, mushrooms, peppers… anything at all!
Making baked eggs for breakfast may seem ambitious during the morning rush, but it really is do-able! It can be made in advance, or be baking while you get ready in the morning. Let me break it down for you:
Practical Guide to Making an Egg Bake During the Morning Rush:
- Stumble out of bed
- Start coffee and turn on oven
- Allow oven to preheat while showering
- Prepare and put in oven to bake
- Apply make-up/blow dry hair (if you’re a guy, do whatever guys do in the morning)
- Remove from oven
- Allow to cool while getting dressed
- Run out the door without forgetting to turn off oven
That’s not so bad, right?
I make batches of the chimichurri sauce for meal prep. You can put it on anything! Try it on roasted veggies, grilled steak, salads… and, of course, eggs.
The thing to remember about chimichurri is that it only gets better with age. If it’s on a table in an Argentinian restaurant, it’s generally in a metal container that it just refilled over and over. Never emptied, washed… don’t be sacred, its part of the experience.
Cottage Cheese Baked Eggs with Chimichurri Sauce
- 1/4 C cottage cheese
- 1/2 C egg whites
- 1/2 small tomato, diced
- 1/3 C basil leaves, chiffonade
- Salt and pepper, to taste
- Sliced avocado
- 1 T chimichurri sauce
Preheat oven to 350 degrees.
Beat the eggs and cottage cheese together until well-combined. Add remaining ingredients and beat again to combine.
Pour into a greased ramekin (I used coconut oil spray) and bake for 35-40 mins. You may need to broil for 1-2 mins at the end to finish off the top. Be sure to watch closely so it doesn’t get too browned.
Top with sliced avocado and drizzle with chimichurri sauce (made in advance) to serve.
|Amount Per Serving||As Served|
|Calories 182kcal Calories from fat 74|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 2g||10%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
I’ve actually made something similar before, but even more strange – a Blueberry Basil Egg Bake!
Have you ever made chimichurri sauce? You HAVE to try it!
Do you ever re-create recipes you’d had at restaurants?