Place your thick slices of sourdough or artisan bread into a toaster or on a hot cast iron skillet brushed lightly with olive oil. Toast until deep golden brown and thoroughly crispy on both sides. The crispiness is crucial because it supports the creamy cottage cheese without turning soft.

While the bread toasts, spoon your full fat cottage cheese into a small bowl. Add garlic powder, smoked paprika, a pinch of fine sea salt, and a sprinkle of cracked black pepper. Stir gently to combine. If you prefer a completely smooth velvety texture, blitz the cottage cheese in a small food processor for fifteen seconds.

Heat a nonstick or cast iron skillet over medium heat. Add half a tablespoon of olive oil or butter. Once warm, crack the eggs gently into the pan. For extra flavor, sprinkle crushed chili flakes directly into the hot oil around the eggs so the spice infuses into the whites as they set. Cook until the whites are fully set but the yolk remains warm and runny, about three minutes.

Spread the seasoned cottage cheese generously across the top of each slice of warm, toasted bread, pushing the cheese right up to the golden crust edges.

Use a spatula to carefully lift the fried eggs from the skillet and place one atop each slice of cottage cheese spread toast.

Drizzle remaining spicy oil from the skillet over the tops of the eggs. Add fresh herbs like chives or parsley, an extra pinch of chili flakes, and a final sprinkle of flaky sea salt. Serve immediately while warm.