The Kitchen Protein Hack You Didn’t See Coming
Move over, sourdough. This quick, high-protein avocado “bread” bakes up creamy on the inside, crisp at the edges, and somehow feels indulgent while being entirely good for you. SpokenFood tests a weekday lunch winner and a weekend breakfast sandwich buddy.
You can thank a friend of mine for this one. It started with a whisper of a recipe — just three ingredients: one avocado, one egg, and half a cup of cottage cheese. That’s it. Blend, bake, and watch what happens. You can flavor-tweak it later, but if you decide to add 1/4 cup of any cheese, add it to the wet mix before baking.
The result? A tender, protein-packed base for open-face sandwiches that blurs the line between bread, custard, and comfort food. The texture hits somewhere between an omelet and focaccia — creamy with just the right airiness, a golden outside, and structure enough to hold your favorite toppings.
It’s not flawless straight out of the gate — avocado brings a faint bitterness that begs for balance. But take a drizzle of honey, a pinch of salt, and a little heat and it works wonders. Add a spoonful of nutritional yeast for depth and a nutty, cheesy undertone, and suddenly you’ve got a canvas for everything from tuna salad or smoked salmon to sliced tomatoes and basil to eggs (more protein!), bacon and American cheese and hot sauce for a weekend breakfast sammy that delivers both flavor and a big nutritional punch.
Method (tested and tweaked by SpokenFood):
- Preheat oven to 375°F.
- Blend 1 ripe avocado, 1 egg, and ½ cup cottage cheese until smooth.
- Spread on parchment-lined baking sheet to ½-inch thickness.
- Bake 18–22 minutes, until golden and firm to the touch. Watch it at the 18-minute mark, depending on your oven.
- Cool 5–10 minutes; it’ll firm as it cools.
- Season with salt, drizzle of honey, and optional nutritional yeast or herbs.
Go where your Flavor-Muse takes you – use our sweet-heat suggestion above – or make it your own. High in protein, low in carbs, and packed with healthy fats, this little weekend experiment might just earn a permanent place in your breakfast rotation.
– Salvatrice “Sal” Notaro
Sources & Images: GimmeDelicious.com, Facebook