YOUR SOLIN GENERATED RECIPE
Creamy Herb Scrambled Eggs with Chives
Slowly whisked eggs and egg whites scrambled with tangy Greek yogurt and fresh chives for a velvety texture, served alongside a slice of crisp sprouted toast.
INGREDIENTS
4 large eggs
0.5 cup egg whites
0.25 cup plain Greek yogurt
1 tsp ghee
2 tbsp fresh chives
1 tsp fresh parsley
0.25 tsp sea salt
0.25 tsp black pepper
1 slice sprouted grain bread
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is uniform and slightly frothy.
Melt the ghee in a non-stick skillet over medium-low heat, swirling to coat the bottom of the pan.
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 outer edges toward the center to create large, soft curds.
Continue to cook slowly, folding the eggs over themselves, until they are mostly set but still look slightly wet.
Sprinkle the fresh chives and parsley over the eggs, then remove the pan from the heat immediately to prevent overcooking.
Serve the creamy eggs immediately alongside a slice of toasted sprouted grain bread.