Poached Eggs Over Chili-Crisp Cottage Bliss

Imagine this: You're raiding your fridge, the sun is coming through your windows, you've had a sip of your preferred morning drink, and it's time to make a light meal: it's this dish right here. 

There’s something so satisfying about pairing creamy cottage cheese with a spicy chili crisp kick, silky poached eggs, and all the toppings that make it sing: buttery avocado, toasted almonds, sautéed spinach, and scallions for that perfect bite. Whether it’s a slow weekend brunch, a chaotic morning where your child wants a completely different meal than you or a quick weekday lunch, this dish is all about using the random items in your fridge and pantry and bringing bold flavor, texture, and that little bit of luxury that makes you pause and really enjoy your food...even while your kid blasts Bluey from the other room. 

Ingredients:

• 4 eggs

• 1 cup cottage cheese

• 2–3 tsp Flavor Society Chili Oil, Pizza or Everything Bagel (your choice)

• 1 small avocado, diced

• 1 cup fresh spinach

• 1–2 tsp olive oil

• 2 tbsp sliced almonds, toasted

• 2 scallions, thinly sliced

• Salt & pepper to taste

• Optional: crusty sourdough or toasted bread for serving

Instructions:

1. Sauté the spinach:

In a small skillet, heat olive oil over medium heat. Add spinach and a pinch of salt. Sauté until wilted (1–2 minutes). Set aside.

2. Toast the almonds:

If not already toasted, add sliced almonds to a dry pan and toast over medium heat for 2–3 minutes, stirring frequently. Remove from heat once golden and fragrant...but like honestly, who wants to toast almonds in the morning? it's not necessary, I don't toast mine every time.

3. Poach the eggs:

Bring a saucepan of water to a gentle simmer and add a splash of vinegar (optional, helps with egg shape). Crack each egg into a small bowl, then gently slide into the water. Cook for 3–4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels...or a piece of bread

4. Prep the cottage cheese base:

Mix the cottage cheese with chili oil or chili crisp in a bowl. Divide evenly between two plates.

5. Assemble the bowls:

Top each cottage cheese base with:

• sautéed spinach

• poached eggs

• diced avocado

• toasted almonds

• sliced scallions

• extra drizzle of chili oil if desired

• salt & pepper to taste

6. Serve:

Enjoy as-is BUT I suggest having with toasted sourdough for dipping into that creamy, spicy goodness.