Brunchbowl with cottage cheese, egg, avocado and lettuce

Name: brunchbowl with cottage cheese, egg, avocado and lettuce
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 medium sized egg; 2 ready to eat avocado; 80 g young leaf lettuce with arugula; 400 g cottage cheese; 2 el sriracha sauce

Breakfast bowl with eggs, avocado, hüttenkäse, lettuce sriracha sauce.

Ingredients

4 medium sized egg
2 ready to eat avocado
80 g young leaf lettuce with arugula

400 g cottage cheese
2 el sriracha sauce

Directions

Bring a saucepan of water to the boil. Boil the eggs for 6½ min. (The egg white is then solidified and the yolk is still soft.) Let the eggs scare and peel them.
Cut the avocados half way through. Remove the kernel, scoop out the flesh with a spoon and cut into thin slices.
Divide the leaf lettuce over large bowls. Divide the cottage cheese and the avocado slices.
Halve the eggs and spread over the bowls. Sprinkle with the sriracha sauce.