YOUR SOLIN GENERATED RECIPE
Creamy Golden Scrambled Eggs with Chives
Gently scrambled eggs whisked with Greek yogurt for a velvety texture, finished with bright fresh chives and served atop a slice of crisp toasted sourdough.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
0.25 cup plain non-fat Greek yogurt
0.25 tbsp ghee
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
1 slice sourdough bread
PREPARATION
In a medium bowl, whisk together the eggs, liquid egg whites, and Greek yogurt until the mixture is completely smooth and uniform.
Season the egg mixture with the sea salt and black pepper, whisking once more to fully incorporate.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom as it melts.
Pour the egg mixture into the skillet and let it sit 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, creating soft, large curds.
Continue cooking over low heat, stirring occasionally, until the eggs are mostly set but still look slightly moist and glistening.
Remove the skillet from the heat and fold in the finely chopped fresh chives.
Serve the creamy eggs immediately alongside a slice of warm, toasted sourdough bread.