Recipe · Breakfast · Lunch · Vegetarian · Budget

Cottage Cheese and Egg Rye Toast

Name: Cottage Cheese and Egg Rye Toast
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 60 g rye bread, 2 slices; 120 g low-fat (2%) cottage cheese; 50 g hard-boiled egg, cooked, peeled and sliced; 80 g tomato, sliced; 60 g cucumber, sliced

By CalorTracker Team · Reviewed 2026-10-25

Rye toast topped with cottage cheese, boiled egg, tomato and cucumber

Quick answer

One serving (1 of 1) has 354 kcal, 25 g protein, 40.5 g carbs and 10.2 g fat.

Prep: 5 min
Cook: 0 min
Total: 5 min
Makes: 1 serving

A cold, open-faced breakfast with a lot of protein for its size. Boil a few eggs at the start of the week and it takes two minutes.

Ingredients

Weights are for the whole recipe, in the state named for each ingredient (raw, cooked, dry or canned), because that is the weight the nutrition below is calculated from. Each ingredient links to its nutrition facts.

Servings

60 grye bread, 2 slices
120 glow-fat (2%) cottage cheese
50 ghard-boiled egg, cooked, peeled and sliced
80 gtomato, sliced
60 gcucumber, sliced

Also needed, not counted: salt and black pepper; fresh dill or chives (optional).

Method

Toast the rye bread and let it cool for a minute.
Spread the cottage cheese over both slices.
Top with the tomato, cucumber and egg slices. Season with salt and pepper and add dill or chives if you have them.

Notes

To boil an egg, lower it into boiling water for 10 minutes, then cool in cold water. Eggs in the shell keep in the fridge for up to 7 days.
Contains egg, milk, wheat and rye.

Nutrition per serving

Calories: 354kcal
Protein: 25g
Carbs: 40.5g
Fat: 10.2g

Cottage Cheese and Egg Rye Toast: nutrition for 1 of 1 servings
Nutrient	Per serving
Calories	354 kcal
Protein	25 g
Carbs	40.5 g
of which sugars	10.8 g
Fat	10.2 g
of which saturated	3.5 g
Fiber	4.7 g

Calculated from the USDA FoodData Central values of the ingredients above, in the weights listed, divided by 1. The whole recipe is 354 kcal. Salt, pepper, herbs, spices and water are not counted.

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Nutrition is calculated from USDA values for the listed ingredients and changes with brands, ripeness and how you cook. Check ingredient labels if you have an allergy.

Source: USDA FoodData Central, retrieved October 20, 2026. How we calculate.