YOUR SOLIN GENERATED RECIPE
Creamy Golden Scrambled Eggs with Chives
Silky eggs whisked with Greek yogurt and slow-cooked in ghee for a rich, velvety texture, served on toasted sourdough and topped with fresh chives.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.5 cup non-fat Greek yogurt
1 tbsp ghee
1 slice sourdough bread
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, and black pepper until completely smooth.
Heat a non-stick skillet over medium-low heat and melt the ghee until it coats the bottom of the pan.
Pour the egg mixture into the skillet and let it sit for 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
Continue cooking over low heat, stirring occasionally, until the eggs are mostly set but still look slightly moist and glossy.
While eggs cook, toast the sourdough bread until golden and crisp.
Remove the skillet from heat and stir in the chopped chives.
Spoon the creamy scrambled eggs over the toasted sourdough and serve immediately.