My go-to 10 minute healthy lunch plate

1. In a medium bowl, add the mixed greens, cherry tomatoes (sliced in half), and parmesan. Set aside (you will dress the salad before serving).
2. Toast the bread until golden brown, then spread on the butter if using.
3. Meanwhile, add 1 tablespoon of olive oil to a nonstick skillet and heat over medium heat until shimmering. Crack the eggs in the pan and season with salt and pepper. For sunny side up, cook without flipping until the whites are set but the yolks are still runny, about 2-3 minutes. For over easy, cook until the whites are set, about 2 minutes, then gently flip and cook for 15-30 seconds more for runny yolks (or longer for more well-done yolks).
4. Place the toast on a large plate and top with the eggs. Add the cottage cheese and cucumbers (sliced) in small piles alongside. Then, toss the reserved salad with balsamic vinegar, olive oil, salt, and pepper to taste and add it to the plate.
5. Sprinkle everything seasoning over the cottage cheese and cucumbers. Enjoy! You can mix and match each bite, layering cottage cheese and cucumber on top of the egg for extra flavor.