Happy Sunday! I almost forgot that I was posting today because I have been busy in the kitchen making a few new recipes. Hopefully to come this week.
I also am making these muffins my mom made into a bread.
I haven’t been making too many recipes lately because I have basically been living off of various versions of mozzarella, tomato and bread.
Grilled cheese: mozzarella, tomato, basil on sourdough
Tomato, mozzarella and one piece of (lightly) toasted bread with pesto in a ‘salad’
I was busy eating tomato and mozzarella for dinner last week, but for lunch last week I made a new kind of egg salad.
Most egg salad’s are made with mayo. I made one with greek yogurt not too long ago, but the new one that I made has something a little different…
The secret ingredient is cottage cheese. I combined 6 eggs with about a cup of cottage cheese. Instead of just chopping the eggs, I mashed them up and then mixed the cottage cheese in. I added tarragon, capers and salt.
This was so so good. I plan on making it again this week. It tastes SO good by itself, on bread, on crackers. I love that the cottage cheese adds just the right consistency and provides that ‘mayo’ like taste without the calories and fat.
I know it doesn’t look very pretty, but it is a keeper and will definitely be my go-to egg salad recipe
Here are a few pictures from the weekend: