YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Crispy Bacon
Slow-cooked eggs whisked with Greek yogurt for a velvety finish, served alongside salty, oven-crisped bacon and fresh chives.
INGREDIENTS
3 large eggs
0.5 cup egg whites
3 slices center-cut bacon
2 tbsp non-fat Greek yogurt
0.5 tbsp ghee
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Lay the bacon slices on the baking sheet and bake for 12-15 minutes until they reach a satisfyingly crisp texture.
In a medium bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth.
Place a non-stick skillet over medium-low heat and add the ghee, allowing it to melt and coat the pan.
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently moving a spatula through the eggs to create soft curds.
Continue cooking slowly, pushing the eggs from the edges toward the center, until they are mostly set but still look slightly wet.
Remove the pan from the heat immediately to prevent overcooking and maintain the creamy consistency.
Plate the scrambled eggs, garnish with freshly minced chives, and serve with the warm crispy bacon on the side.