Sourdough Toast with Scrambled Eggs, Cottage Cheese, and Warm Black Beans
Crispy sourdough topped with protein-packed cottage cheese, soft-scrambled whole eggs, and warm garlic spinach black beans.
Prep
5 min
Cook
5 min
Total
10 min
Makes
1 serving
Created together. Shared with you.
Made by Mendy + Lila
Mendy created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
5 min
Cook
5 min
Total
10 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Mixing bowl · Knife and cutting board
Time saver
Store leftover cooked black beans in an airtight container in the refrigerator for up to 4 days.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Heat a small nonstick skillet over medium…
- 01
Heat a small nonstick skillet over medium…
Heat a small nonstick skillet over medium heat at 350°F (175°C) and add the extra virgin olive oil.
Tap card to mark done - 02
Add the baby spinach and black beans…
Add the baby spinach and black beans to the skillet, stirring for 2 minutes until the spinach is completely wilted and the beans are warmed through.
Look for: the spinach is completely wilted and the beans are warmed through
Tap card to mark done - 03
Transfer the warmed bean and spinach mixture…
Transfer the warmed bean and spinach mixture into a small bowl and set aside.
Tap card to mark done - 04
Wipe the skillet clean
Wipe the skillet clean, reduce the heat to low at 300°F (150°C), and crack the whole eggs into the pan.
Tap card to mark done - 05
Gently stir the eggs with a spatula…
Gently stir the eggs with a spatula for 2 to 3 minutes until soft, tender curds form, then fold in the low-fat cottage cheese just until warmed through for 30 seconds.
Look for: soft, tender curds form, then fold in the low-fat cottage cheese just until warmed through for 30 seconds
Tap card to mark done - 06
Place the slice of sourdough bread in…
Place the slice of sourdough bread in a toaster and toast for 2 to 3 minutes until golden brown and firm.
Look for: golden brown and firm
Tap card to mark done - 07
Spread the scrambled egg and cottage cheese…
Spread the scrambled egg and cottage cheese mixture evenly over the toasted sourdough bread.
Tap card to mark done - 08
Top the toast with the warm spinach…
Top the toast with the warm spinach and black bean mixture, and serve immediately.
Ready when: everything is assembled and ready to enjoy
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