YOUR SOLIN GENERATED RECIPE
Creamy Golden Scrambled Eggs with Chives
Slow-cooked eggs whisked with cottage cheese and grass-fed ghee for a silky texture, served atop toasted sprouted bread with fresh chives.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 tsp grass-fed ghee
1 slice sprouted grain bread
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Whisk eggs, egg whites, cottage cheese, sea salt, and black pepper in a medium bowl until the mixture is uniform.
Heat the grass-fed ghee in a high-quality non-stick skillet over medium-low heat until melted.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds to begin setting.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, velvety folds.
Toast the sprouted grain bread until it reaches a golden-brown crispness.
Remove the skillet from the heat while the eggs still look slightly moist, as they will continue to firm up from residual heat.
Place the toast on a plate, top with the scrambled eggs, and sprinkle with the fresh chives.