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Waking up to a healthy breakfast is all you need to start your day to boost that energy for the whole day. Wholemeal brown bread layered with cottage cheese and topped with sliced avocado, grilled cherry tomatoes and arugula. This is one of my favorite breakfasts which I eat like 2 to 3 times a week.

If you love your eggs in breakfast like I do, top it with poached eggs or sunny side up. I made this a vegetarian version, and for those who are vegan, skip the cottage cheese and layer it with hummus or just some mashed it with sautéed garlic mushrooms or grilled asparagus...there’s loads of toppings you can use to make it more delicious and interesting to have a variety in your everyday breakfast toast.



PREP TIME: 10 minutes

COOKING TIME: 5 minutes


  • 1 large hass avocado, ripe but firm

  • 8 tbsp low fat cottage cheese

  • 10-12 cherry tomatoes

  • 1 tbsp extra virgin olive oil

  • 1/2 cup baby arugula leaves, loosely packed, washed and dried

  • 4 wholemeal bread slices

  • Salt and pepper for seasoning


  1. In a small pan, warm extra virgin olive oil, drop cherry tomatoes, and grill for 5 minutes on a low heat until soft and slightly pulpy. Season them with salt and pepper.

  2. Lightly brush the bread slices with olive oil and toast them in a griddle pan on both sides. Spread 2 tbsp cottage cheese on top of each toast and season a little with salt and pepper.

  3. Cut the avocado in half, deseed and remove flesh from the skin with the help of a large table spoon. Be careful not to bruise the flesh. Slice it thinly with a sharp knife.

  4. Place a quarter of an avocado on each of the cottage cheese toasts, and top it with few cherry tomatoes and arugula leaves.

  5. If need be, season the avocado with a dash of salt and pepper.


  • Sprinkle a dash of lime or lemon zest on the cottage cheese will totally accentuate the flavours of the toast.

  • You can also serve with poached or sunny side egg on top.


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