Crack 2 eggs into a medium bowl and whisk until well combined. Set aside. Next, open a container of cottage cheese and scoop out 150g – you'll notice the smooth, creamy texture and a hint of acidity. Add this to the bowl with the eggs and whisk until smooth.

In a small bowl, whisk together 2 tbsp of unsweetened almond milk and 1 tsp of vanilla extract. Pour this mixture into the egg-cottage cheese bowl and whisk until well combined. Don't overdo it, as you want to maintain the delicate balance of textures.

In a separate bowl, whisk together 1/2 tsp of baking powder and 1/4 tsp of salt. Add this to the egg-cottage cheese mixture and whisk until just combined.

Heat a non-stick pan or griddle over medium heat. Once hot, add 1 tbsp of unsalted butter and swirl it around to coat the surface.

Once the butter is melted and the pan is hot, dip 2 slices of wholemeal bread into the egg-cottage cheese batter, making sure to coat both sides evenly. Place these slices in the pan and cook for 3-4 minutes on each side, or until golden brown.

Repeat the process with the remaining bread slices and egg-cottage cheese batter. Keep them warm in a low oven (around 150°C) while you prepare the toppings.

In a small saucepan, heat 2 tbsp of honey over low heat, stirring occasionally. Once the honey is warm and syrupy, add 1 tsp of cinnamon powder and whisk until well combined.

To assemble the Protein French Toast, place 2 slices on a plate and top with 1 slice of fresh fruit (if using), a drizzle of the honey-cinnamon glaze, and a sprinkle of cinnamon sugar (if desired).

Repeat the process with the remaining slices and toppings. Serve immediately and enjoy!