YOUR SOLIN GENERATED RECIPE
Creamy Golden Scrambled Eggs with Chives
Velvety eggs whisked with Greek yogurt and slow-cooked in grass-fed butter, served with savory smoked salmon and crisp sprouted toast for a nourishing start.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
1 tsp grass-fed butter
1 tbsp fresh chives
1 oz smoked salmon
1 slice sprouted grain bread
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Whisk eggs, egg whites, Greek yogurt, salt, and pepper in a bowl until completely smooth and combined.
Melt the grass-fed butter in a non-stick skillet over medium-low heat until it begins to shimmer.
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently stirring with a silicone spatula.
Continue to cook low and slow, pushing the eggs from the edges toward the center to create soft, pillowy curds.
Remove from heat while the eggs still look slightly wet, as carryover heat will finish the cooking process.
Fold in the fresh chopped chives and serve immediately alongside the smoked salmon and toasted sprouted bread.