prep: 5mins
cook: 20mins
serves: 4


  • 4 free range eggs
  • 4 thick cut slices multigrain bread
  • 200g Bulla Cottage Cheese, Original
  • 1 tsp wholegrain mustard
  • 8 asparagus spears, steamed and halved
  • fresh herbs, freshly ground black pepper, to serve

Poached egg with asparagus & cottage cheese toasts


  1. Bring a saucepan of water to a simmer and add eggs one at a time, cooking for 4 minutes each.
  2. Toast bread until golden on both sides.
  3. Combine Bulla Cottage Cheese, Original with mustard.
  4. Top each slice of toast with dollops of cottage cheese mixture, asparagus spears and an egg. Season and finish with fresh herbs.