YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Chives
Slow-cooked eggs whisked with creamy Greek yogurt and fresh chives, served on toasted sprouted grain bread with velvety avocado slices.
INGREDIENTS
3 large eggs
0.75 cup egg whites
0.25 cup plain non-fat Greek yogurt
1 tsp grass-fed ghee
2 tbsp fresh chives
1 slice sprouted grain bread
0.25 whole avocado
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
In a medium bowl, whisk together the large eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and uniform.
Heat a non-stick skillet over medium-low heat and add the grass-fed ghee, swirling to coat the bottom of the pan evenly.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges just begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft folds and maintaining low heat to ensure a creamy texture.
Just before the eggs are fully cooked through, sprinkle in the fresh chopped chives and give them one final gentle fold to incorporate.
Toast the sprouted grain bread until golden and top with the sliced avocado.
Transfer the velvety scrambled eggs to a plate alongside the avocado toast and serve immediately while warm.