If you live near a farm where homemade cottage cheese is sold, I recommend it for this recipe. The commercial cottage cheeses tend to be watery (not to mention that they're packed with a few too many sketchy ingredients) so they wouldn't work well here. The cheese I used here, as well as the wheat bread, comes from Nezinscott Farm in Turner, Maine.
In a flat-bottomed bowl, mix three eggs with 1/4 to 1/2 cup of milk (rice or soy is fine) and salt to taste. Spread about 1/4 cup of cottage cheese on a slice of wheat bread, trying to stay away from the edges. Cover with another slice of bread and pat down. Place the cottage cheese sandwich in the egg-milk mixture, letting each side soak to the degree of sogginess you like. Be careful when turning the sandwich over, especially if it is soaked. Fry in butter on a heavy skillet until brown on both sides. Serve hot with more butter and applesauce and whatever fruit you like. Cinnamon is always good as well.
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