YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Zesty Avocado Toast
Soft-scrambled eggs whisked with Greek yogurt for a velvety texture, served over toasted sprouted bread topped with a bright, citrusy avocado mash.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
1 slice sprouted grain bread
0.25 whole avocado
1 tsp extra virgin olive oil
1 tsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
PREPARATION
In a medium bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and slightly frothy.
Toast the sprouted grain bread in a toaster or oven until it is golden brown and crisp.
While the bread toasts, scoop the avocado into a small bowl and mash it with the lemon juice and a tiny pinch of sea salt until relatively smooth.
Heat the extra virgin olive oil in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and let it sit for 30 seconds until the edges just begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, stirring constantly to create small, silky curds.
Remove the skillet from the heat when the eggs are still slightly wet-looking, as they will continue to cook from the residual heat.
Spread the avocado mash evenly across the toasted bread.
Pile the creamy scrambled eggs on top of the avocado toast and garnish with red pepper flakes for a hint of warmth.