A Lighter Egg Spread

I’m still working on my New Years resolution, eating breakfast at home.  Can’t say it has been a daily success but I’m still trying!  Weekend breakfasts with their lack of time constraints are an entirely different matter, of course.  Eggs (sorry Johanna) tend to feature quite heavily at these meals.  Poached, fried, boiled, scrambled – I love them all.  Perhaps my favourite way of eating them in the morning is by making what the Finns call munavoi and D calls “egg in a cup”.   Munavoi translates as egg-butter and that’s exactly what it is: hard boiled eggs mixed well with softened butter to create a smooth, velvety eggy spread.  Yum! 

It is, however, very buttery.  I generally prefer to eat lighter than this and so came up with an alternative which I now actually prefer to original munavoi.  The following is less of a recipe than an idea but it makes a lovely, fresh egg spread which is perfect on wholewheat bagels or rye bread.

A Lighter Egg Spread

(enough for one bagel)

1 hard boiled egg

2 heaped tablespoons cottage cheese

Chopped parsley

Salt and pepper

  • Add egg and cottage cheese to a cup and use a fork to break up the egg and mix well.
  • Season carefully and stir in the parsley. 

PS We’ve had a little snow recently.  Not quite enough for snow angels but exciting nevertheless!

28 thoughts on “A Lighter Egg Spread

  1. Gosh, I was just mentioning that same resolve in my blog the other day! And it was about eggs too!
    I have to say, that cottage cheese idea is totally inspired. I can’t believe it didn’t even cross my mind. That looks yummy! 🙂

  2. Egg butter – munavõi – is popular in Estonia, too. I’ve ‘diluted’ it sometimes with cottage cheese as well, but I secretly prefer the all-butter version, especially with some Maldon sea salt.. Mmmmm…

    PS Isn’t that Moomin Christmas 2007 cup just lovely? K. brought me one for Christmas, too 🙂

  3. mmm i bet that would be a great lunch time sandwich too!

    and happy for you to be getting snow! it always seems you find the lovely in all of your weather!

  4. I like the sound of the egg and cottage cheese spread a lot. I’m assuming this is eaten cold, is that right? It seemed logical but I wasn’t sure since it was originally made with butter (and I’ve only used butter with hot hard boiled eggs.)

  5. Manggy – Coincidence! 🙂

    Pille – It’s my favourite one. Have 5 now. Want them all!

    Cookworm – Thank you!

    Deana – The weather is so very changable here. If I didn’t love them all I’d be dissatified a lot of the time! But snow is my favourite. 🙂

    Kalyn – Warm or cold works. The egg tends to cool very quickly when mixed with the cold cottage cheese anyway.

  6. What pretty picture:) And that eggspread sounds yum-yum, with some cress perhaps, must remember to try…

    We had a heavy snowfall here yesterday, today a bit more, and now it’s raining…:( But I managed to get som pics of all that glorious white anyway.

  7. I’ve never heard of this before. I like the idea of mixing it with cottage cheese – what a satisfying breakfast.
    Love the snow picture – I’m heading up to Aberdeen tomorrow for work and was hoping to see some snow.

  8. Again you have taught me something new today Wendy! No wonder you are a “teacher”! It sounds great and I will try as soon as I get some bagels in the house. The only thing as an egg spread here is like an egg salad, which I love on whole wheat toast! But I like this idea for a new twist on breakfast. Glad to hear you are still attemping to have a bite to eat before you set off on your day!

  9. I love the use of the cottage cheese in the egg mixture. I bet this would be lovely toasted as well. I can’t get excited about the snow I am afriad. Yesterday was “Groundhog Day” which means that there will be 6 more weeks of winter…as the legend goes. We will see. It can’t be gone soon enough for me in our Canadian winter. :)The kids love tobogganing and skiing but what about driving and shovelling??? 🙂

  10. Pia – Was about to say that Stockholm is so pretty in the snow but Stockholm is always so very pretty. 🙂

    Antonia – Don’t think they have any snow in Aberdeen, unfortunately. Have a great trip anyway though!

    Deb – Is egg salad what we call egg mayonaise, I wonder.

    Bellini Valli – I lived in Ottawa for a few months mid-winter and there certainly was a lot of snow! We don’t get a huge amount here so I get really excited when it comes. 🙂

  11. Yay for snow!

    This looks right up my alley – a good amount of protein for breakfast-time, too. Glad you’ve lightened it.

    Your moomintroll (apologies for spelling – can’t find my copy anywhere…) cup is just gorgeous!

  12. My Mum used to make the butter version for me when I was a little girl in Scotland. We ate it just warm on cold mornings and sometimes after school on snowy afternoons. I’m going to try the cottage cheese idea 🙂 Yum!
    (BTW- I want your mug!!)

  13. Fab sounding eggs and lovely snow. I’m very jealous, I desperately wanted some snow this last week and to have the childhood favorite snow-day. Quite a pipe-dream for London. 😦

  14. I hadn’t heard of this before and your lighter version sounds rather nice. Thanks for sharing and you may keep the snow. Looks very pretty, but very cold too.

  15. Now why didn’t I think of that! Excellent idea Wendy. This is just my kind of breakfast. I find I need a good dose of protein at breakfast, often have eggs, but sometimes struggle to find new ways to use them. I even have all the ingredients in my fridge. I think this shall be breakfast tomorrow. Thanks!

  16. Lucy – Hoorah, indeed! It’s all gone now though. 😦

    LindaH – I’d advise against buying a moomin mug as, if you’re anything like me, one won’t be enough and you’ll want to collect them all!

    Annemarie – Yes, I don’t imagine snowdays in London are a terribly frequent event. We usually get at least a couple a year. Didn’t have any last year though. I’m hoping they’ll be carried forward. 🙂

    Pat – A woolly hat and gloves and the cold doesn’t matter much. 🙂

    Kathryn – It was one of those dishes that just invented itself. Enjoy!

  17. I did try to eat eggs at a time in my life when I was feeling open to change but still couldn’t stomach them – however if I could I would eat your version of egg butter and I would buy lots of cute egg cups – I like your cup by the way!

  18. What a great idea Wendy to add cottage cheese and very healthy it sounds too! Looking at that snow you need something warming to kick start the day!

    Rosie x

  19. Hi Wendy,
    Your healthy version looks good. I make something similar but it’s more of a lunch sandwich spread, instead of butter, I use low-fat mayo to mash with the hard-boiled egg yolks. I chop up the egg whites then mix it in.

    Snow for you, non-stop rain for us in Sydney.


  20. Johanna – Yeah, egg cups are cute. So small!

    JennDz – Plus I’m always starving first thing. 🙂

    Rosie – It’s all gone now. Fingers crossed for more!

    Emiline – Thank you! 🙂

    Katie – Only at the weekends do I.

    Maryanne – A wee bit!

    Nora – Egg mayonaise is a really popular sandwich spread here too. Especially with cress.

  21. Hi Wendy, That is a good idea for lightening up the eggs, I will have to try it. I usually have both in the fridge. I know what you mean about the buttery eggs. My mum used to make these for me. She had a special llittle bowl with chicks on, that the eggs was chopped in, boy, that brings back memories!

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