YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Crispy Bacon
Fluffy eggs whisked with Greek yogurt for a velvety texture, served with savory, crispy bacon and a bed of wilted spinach.
INGREDIENTS
4 large eggs
3 slices center-cut bacon
2 tbsp non-fat plain Greek yogurt
1 tsp ghee
1 cup fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
Place the bacon in a cold skillet and heat to medium-low, cooking slowly until the fat renders and the strips become perfectly crispy.
Transfer the bacon to a plate lined with paper towels and wipe the skillet clean of excess grease.
In a bowl, whisk the eggs with the Greek yogurt, sea salt, and black pepper until the mixture is frothy and no white streaks remain.
Melt the ghee in the skillet over medium-low heat, then add the baby spinach and sauté for 60 seconds until just wilted.
Pour the egg mixture into the skillet and let it set for a moment before using a spatula to gently fold the eggs into soft, pillowy curds.
Remove the skillet from the heat while the eggs still appear slightly glossy to ensure they remain moist and tender.
Divide the creamy scrambled eggs and wilted spinach between plates and serve alongside the crispy bacon strips.
Finish the dish with a sprinkle of fresh minced chives for a bright, herbal pop of flavor.