Whisk eggs and cottage cheese: Crack eggs into a medium mixing bowl. Add cottage cheese, sea salt, black pepper, and garlic powder. Whisk vigorously for 45 to 60 seconds until aerated, pale yellow, and frothy. (You can leave the soft curds whole for texture, or give it a quick 5-second pulse in a blender for an ultra-smooth silk finish).

Melt butter gently: Place a medium non-stick skillet or seasoned cast iron skillet over medium-low heat. Add butter and let it melt until foamy, swirling to coat the bottom and sides of the pan completely.

Pour and set base: Pour the whisked egg and cottage cheese mixture into the warm skillet. Let it sit undisturbed for 20 to 30 seconds until a soft layer begins to set around the pan perimeter.

Gently fold curds: Using a flexible silicone spatula, gently sweep across the bottom of the pan from the edges toward the center, forming large, soft, pillow-like curds. Continue sweeping slowly in long ribbons over low heat for 2 to 3 minutes.

Melt cheese on residual heat: When the eggs are 90% cooked but still glossy and softly moist, remove the pan from heat immediately. Scatter shredded sharp cheddar over the top. The residual pan heat will melt the cheese into luscious ribbons without overcooking the delicate eggs.

Garnish and plate: Transfer fluffy eggs onto warm ceramic plates. Garnish generously with freshly minced chives, cracked black pepper, and a sprinkle of flaky sea salt. Serve hot alongside toasted sourdough bread and ripe avocado slices.