YOUR SOLIN GENERATED RECIPE
Creamy Golden Scrambled Eggs with Chives
Silky eggs whisked with Greek yogurt and slow-cooked in grass-fed ghee for a velvety texture, finished with fresh chives and served alongside sprouted toast.
INGREDIENTS
4 large eggs
0.5 cup egg whites
0.25 cup non-fat Greek yogurt
1 tsp grass-fed ghee
1 tbsp fresh chives
0.13 tsp sea salt
0.13 tsp black pepper
1 slice sprouted grain bread
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, and Greek yogurt until the mixture is completely smooth and no streaks remain.
Heat the grass-fed ghee in a medium non-stick skillet over medium-low heat until melted and shimmering.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds to allow the bottom to set slightly.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds while maintaining a creamy consistency.
Continue cooking for 2-3 minutes, stirring occasionally, and remove the pan from the heat while the eggs still look slightly wet to prevent overcooking.
Season with sea salt and black pepper, then fold in the fresh chives and serve immediately with a slice of toasted sprouted grain bread.