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- 1/2 tsp.
lemon zest plus
- 1 1/2 Tbsp.
lemon juice
- 1 Tbsp.
olive oil
- 1/4
small red onion, finely chopped
- 6
Castelvetrano olives, pitted and roughly chopped
-
Kosher salt and pepper
- 4
large eggs
- 3/4 c.
2% cottage cheese
- 2 Tbsp.
dill fronds, roughly chopped
- 4
slices whole-grain bread, toasted
- 1 c.
baby arugula
-
- Step 1Bring small saucepan of water to a boil. In small bowl, combine lemon juice, oil, onion, olives, and 1/4 tsp each salt and pepper. Let sit, tossing occasionally, 10 min.
- Step 2Reduce heat so water is at rapid simmer, gently add eggs, and simmer 7 min. Fill medium bowl with ice water. Immediately transfer eggs to ice water to stop cooking, then drain and peel.
- Step 3While eggs cook, in separate medium bowl, combine cottage cheese, dill, and lemon zest. Spread on toast, then top with arugula. Coarsely chop eggs and arrange on top. Spoon olive relish on top and sprinkle with cracked pepper if desired.
Per serving: About 477 cal, 22 g fat (5.5 g sat), 382 mg chol, 1,237 mg sodium, 39 g carb, 7 g fiber, 8.5 g sugar (3 g added sugar), 30 g pro
Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.
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