YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sautéed Spinach and Turkey Bacon
Soft scrambled eggs served with garlic-sautéed spinach and crispy turkey bacon, paired with a slice of toasted sprouted grain bread.
INGREDIENTS
2 Large Eggs
2 slices Turkey Bacon
2 cups Baby Spinach
1 tablespoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Place the turkey bacon in a cold skillet and turn the heat to medium, cooking for 3-4 minutes per side until the edges are golden and crispy.
Remove the bacon from the skillet and set it aside on a paper towel-lined plate.
Add half of the olive oil to the same skillet and toss in the baby spinach, sautéing for 1-2 minutes until just wilted, then remove and set aside.
In a small bowl, whisk the eggs with a pinch of salt and pepper.
Add the remaining olive oil to the skillet over low heat, pour in the eggs, and stir gently with a spatula until they are soft and creamy.
Toast the sprouted grain bread until warm and slightly crunchy.
Plate the scrambled eggs and sautéed spinach alongside the turkey bacon and toast, and enjoy immediately.