YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Zesty Avocado
Fluffy eggs whisked with Greek yogurt and scrambled to a silky finish, served over toasted sourdough with a bright, zesty avocado mash.
INGREDIENTS
2 large eggs
0.75 cup egg whites
0.5 cup non-fat Greek yogurt
1 slice sourdough bread
0.25 whole avocado
1 tsp extra virgin olive oil
1 tsp lime 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 eggs, egg whites, and Greek yogurt until the mixture is completely smooth and slightly frothy.
Season the egg mixture with half of the sea salt and black pepper for balanced flavor.
In a separate small bowl, mash the avocado with the lime juice and the remaining salt and pepper until it reaches a creamy consistency.
Heat the extra virgin olive oil in a non-stick skillet over medium-low heat to ensure the eggs cook gently.
Pour the egg mixture into the skillet and cook slowly, using a silicone spatula to gently push the curds from the edges toward the center.
Toast the sourdough bread until it is golden brown and crisp.
Spread the zesty avocado mash evenly onto the toasted sourdough and top with the silky scrambled eggs.
Garnish the dish with red pepper flakes for a subtle heat and serve immediately.