YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Crispy Bacon
Soft scrambled eggs whisked with Greek yogurt for a velvety finish, served with salty, crisp bacon and a handful of sautéed baby spinach.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
3 slices center-cut bacon
1 tbsp plain Greek yogurt
0.5 oz sharp cheddar cheese
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp avocado oil
PREPARATION
Place the bacon slices in a cold skillet and turn the heat to medium. Cook until crisp, flipping occasionally, then remove and drain on paper towels.
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper until completely smooth and slightly frothy.
In the same skillet used for the bacon, drain the excess fat leaving about a teaspoon, then add the avocado oil and sauté the baby spinach until just wilted. Remove the spinach and set aside.
Reduce the skillet heat to low. Pour the egg mixture into the pan.
Using a silicone spatula, gently move the eggs from the edges toward the center, creating large, soft curds.
When the eggs are nearly set but still look moist, fold in the shredded sharp cheddar cheese.
Serve the creamy eggs immediately alongside the crispy bacon and sautéed spinach.