YOUR SOLIN GENERATED RECIPE
Crispy Pan-Fried Bacon and Eggs with Wilted Greens
Salty nitrate-free bacon pan-fried until golden and served alongside fluffy scrambled eggs and tender wilted spinach for a protein-packed meal.
INGREDIENTS
3 large pasture-raised eggs
0.5 cup liquid egg whites
1 slices nitrate-free bacon
2 cups fresh baby spinach
0.25 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Place the bacon slices in a cold cast-iron skillet and turn the heat to medium.
Cook the bacon until it reaches your desired level of crispiness, turning occasionally, then remove and drain on a paper towel.
In a medium bowl, whisk together the whole eggs and the liquid egg whites until the mixture is uniform and slightly frothy.
Carefully wipe out most of the bacon grease from the skillet, leaving just a thin coating, and add the ghee.
Add the fresh baby spinach to the skillet and sauté for 1 to 2 minutes until just wilted, then transfer the greens to a serving plate.
Reduce the skillet heat to medium-low and pour in the egg mixture.
Using a silicone spatula, gently push the eggs from the edges to the center to form soft, creamy curds.
Once the eggs are just set but still moist, remove from heat and season with sea salt and black pepper.
Plate the eggs next to the wilted spinach and top with the crispy bacon slices.