salade oeufs fromage blanc crémeuse (Printer-Friendly Version)
Œufs et fromage blanc pour une garniture riche, légère et onctueuse. Idéal servi avec avocat sur pain ou en wrap.
# What You'll Need:
→ Base
01 -
6 large eggs
02 -
1 cup cottage cheese, full fat recommended
→ Seasonings
03 -
1/2 teaspoon fine sea salt
04 -
1/4 teaspoon freshly ground black pepper
05 -
1/4 teaspoon smoked paprika
06 -
2 tablespoons sweet pickle relish
→ To Serve
07 -
4 slices sourdough bread
08 -
1 ripe avocado, sliced
# Step-by-Step Preparation:
01 -
Fill a pot with water and bring to a rolling boil over high heat. Gently lower 6 large eggs into the water using a slotted spoon. Boil for 9 minutes, or cook in an air fryer at 270°F for 12 minutes.
02 -
While eggs cook, prepare a large bowl filled with ice and cold water. Immediately transfer cooked eggs to the ice bath to halt cooking and cool for at least 5 minutes.
03 -
Gently crack eggs on a hard surface and roll to loosen the shell. Begin peeling from the broad end, rinsing if needed to remove any shell fragments.
04 -
In a mixing bowl, roughly mash peeled eggs with a fork to your preferred consistency. Add cottage cheese and blend until creamy and uniform throughout.
05 -
Sprinkle in salt, black pepper, and smoked paprika; fold together gently. Stir in sweet pickle relish, mixing just enough to evenly distribute.
06 -
Toast sourdough slices to golden brown. Layer sliced avocado across each toast. Top generously with the egg salad mixture and serve immediately.
# Additional Tips:
01 -
For best results, let the egg salad rest in the refrigerator for half an hour before serving to allow the flavors to meld.
02 -
Choose full fat cottage cheese for an ultra-creamy texture and satisfying richness.
03 -
Store egg salad separately from bread and avocado to maintain optimal texture.