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Ingredients
- Cottage Cheese Spread: yield: 2 1/2 cups
- 1/4 cup olive oil
- 6 garlic cloves, peeled
- Juice of 1/2 Lemon
- 1 tsp. salt
- 1/2 tsp. white pepper
- 2 cups cottage cheese
- 1 Tbsp. dill, chopped
- Spiced Butter Sauce: yield: 4 oz butter
- 4 oz unsalted butter, small diced
- 1 tsp. Cumin
- 1 tsp. Coriander
- 1 tsp. Fenugreek
- 1 tsp. Smoked paprika
- 1 tsp. Aleppo chili pepper
- 1 tsp kosher salt
- Crispy Sausage: yield: ½ lbs. sausage
- 1 tsp. cooking oil
- 1/2 lbs. andouille sausage, crumbled
- Poached Eggs
- 8 eggs
- 2 qts water
- 1 Tbsp. distilled vinegar
- Garnish
- 2 Tbsp. Dill fonds
- 1/2 cup Chives, 1-inch long
- Sourdough bread, 1-inch thick sliced diagonally, toasted
Instructions
- To begin, make the cottage cheese spread. First, combine olive oil, garlic cloves, lemon juice, salt and white pepper in a food processor until a paste is formed. Once the paste is formed add in the cottage cheese and continue to process until smooth. Once finished, remove from the food processor and fold in chopped dill.
- To make the spiced butter sauce, saucepan, melt the butter on medium-low heat in a saucepan until butter is golden brown and starts to have a nutty aroma. Remove from heat and stir in cumin, coriander, fenugreek, smoked paprika, Aleppo chili pepper and salt. Then, set aside.
- To begin cooking the sausage, heat a skillet to medium-high heat. Then add the cooking oil and the sausage crumbles. Allow crumbles to cook until crispy, occasionally stirring the pan with a spoon. Once crispy, remove from the pan and strain off the excess oil. Then, set aside.
- Once finished with the sausage, begin with the poached eggs. First, bring water and distilled vinegar to a simmer. Then, crack eggs into a small bowl and gently lower them into the pot one at a time.
- Allow eggs to poach until the white is firm and the yolk is soft, about 2 -3 minutes. Once finished, remove from the water with a slotted spoon and set aside. Repeat the process until all eggs have been poached.
- To finish, you will assemble all cooking components into a small bowl and garnish. In a small bowl, start by using the back of a spoon to swirl 1/4 cup of the cottage cheese spread around to cover the base of the bowl. Place 2 of the poached eggs stacked on top of each other in the center of the bowl. Season eggs with salt and pepper to taste. Then, sprinkle sausage crumbles over the perimeter of the bowl on top of the cottage cheese spread.
- Next, drizzle the spiced garlic butter over the eggs and the cottage cheese spread. Garnish with dill fronds and chives, and finish with a slice of lemon and its juice.
- Repeat the process until all dishes have been plated.
NUTRITION FACTS
PER SERVING
Calories: 345
Protein: 11 g
Carbohydrate: 22 g
Fiber: 6 g
Total Fat: 24 g
Saturated Fat: 3.5 g
Cholesterol: 10 mg
Calcium: 155 mg
Sodium: 560 mg
Sodium: 4.5 g
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