A recipe that might seem a bit too exotic and out of place amongst my prune and pumpkin full Instagram feed – this pineapple and cottage cheese breakfast toast does not feel very autumny, but it is de-li-ci-ous AND it doubles as a dessert. I confess I had to do quite a bit of research to understand what pairs well with pineapple, and I will definitely try some other combinations, but this one turned out quite nice so I´ll be doing it again soon enough. The recipe is one of the simplest I´ve ever posted, but then again we rarely have much time before breakfast so I am sure you´ll all appreciate the brevity implied. Here goes this week´s #homemadeMonday.
Ingredients
cottage cheese
toast bread
canned pineapple
cinnamon
walnuts
Instructions
1. Toast the bread until it´s crunchy (but not burned).
2. Dry the pineapple rings by tapping them with a linen cloth – I find they cook better this way.
3. While the bread is toasting, spray a frying pan with spray oil. Heat the pan over a medium-high heat and, when hot, add the pineapple rings. Fry for 3 minutes per side, turning regularly, until the slices are golden-brown.
4. Spread the cottage cheese on the toast. Season with cinnamon. Add the pineapple rings and if you´re a big cinnamon fan, season them too. Decorate with walnuts.
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