YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Crispy Bacon
Whisked eggs scrambled with tangy Greek yogurt until velvety, served alongside salty, oven-crisped bacon and a bed of wilted greens.
INGREDIENTS
4 large eggs
3 slices pasture-raised bacon
2 tbsp non-fat Greek yogurt
1 tsp grass-fed butter
1 cup fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Arrange the pasture-raised bacon slices on the baking sheet and bake for 12-15 minutes until golden and crispy.
In a medium bowl, whisk together the eggs, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and pale yellow.
Melt the grass-fed butter in a non-stick skillet over medium-low heat.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove the spinach and set aside.
Pour the egg mixture into the same skillet; use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, pillowy folds.
Remove the skillet from the heat while the eggs still look slightly wet to prevent overcooking from residual heat.
Plate the creamy eggs over the wilted spinach, top with freshly chopped chives, and serve with the crispy bacon on the side.