YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Crispy Bacon
Fluffy eggs whisked with Greek yogurt and soft-scrambled until velvety, served alongside salty, oven-baked bacon for a satisfying crunch.
INGREDIENTS
4 large eggs
3 slices center-cut bacon
2 tbsp plain Greek yogurt
1 tsp 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 prepared sheet and bake for 12-15 minutes until perfectly crispy, then drain on a paper towel.
In a medium bowl, crack the eggs and whisk vigorously with the Greek yogurt, sea salt, and black pepper until the mixture is uniform and no streaks remain.
Heat a non-stick skillet over medium-low heat and melt the ghee, swirling to coat the bottom of the pan.
Pour the egg mixture into the skillet and let it sit undisturbed for 30 seconds before gently pushing the curds from the edges toward the center with a silicone spatula.
Continue cooking slowly, stirring occasionally, until the eggs are set but still look moist and velvety.
Remove from heat immediately and garnish with chopped fresh chives before serving alongside the crispy bacon.