YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Crispy Bacon
Silky scrambled eggs whisked with Greek yogurt for a creamy texture, served alongside salty, crispy bacon strips and a sprinkle of fresh chives.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup plain non-fat Greek yogurt
3 slices center-cut bacon
1 tsp grass-fed butter
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Place the bacon slices in a cold skillet and cook over medium heat, turning occasionally, until golden and crispy.
Transfer the cooked bacon to a paper towel-lined plate to drain.
In a medium bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is uniform and smooth.
Wipe out the skillet and melt the grass-fed butter over medium-low heat, ensuring it coats the bottom of the pan.
Pour the egg mixture into the skillet and let it sit undisturbed for about 20 seconds to begin setting.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds.
Continue to cook slowly, stirring occasionally, until the eggs are just set but still look slightly moist and custardy.
Remove the skillet from the heat immediately to prevent overcooking and serve alongside the crispy bacon strips, garnished with minced chives.