YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Crispy Bacon
Soft-scrambled eggs whisked with tangy Greek yogurt and cooked in ghee, served alongside salty, crisp bacon for a satisfying crunch.
INGREDIENTS
4 large eggs
0.25 cup non-fat Greek yogurt
3 slices center-cut bacon
1 tsp ghee
0.13 tsp sea salt
0.13 tsp black pepper
1 tbsp fresh chives
PREPARATION
Place the bacon slices in a cold skillet and turn the heat to medium. Cook until the fat has rendered and the bacon is golden and crispy, about 8-10 minutes.
Transfer the bacon to a paper towel-lined plate to drain and set aside.
In a medium bowl, crack the eggs and add the Greek yogurt, sea salt, and black pepper. Whisk vigorously until the mixture is completely smooth and no streaks of yogurt remain.
Wipe out the skillet used for the bacon and place it over medium-low heat. Add the ghee and swirl to coat the pan.
Pour the egg mixture into the skillet. Let it sit for 20 seconds, then use a silicone spatula to gently push the eggs from the edges toward the center.
Continue cooking the eggs, stirring slowly and gently, until they are just set but still look slightly moist and creamy.
Remove the skillet from the heat immediately. Plate the eggs alongside the crispy bacon and garnish with freshly chopped chives.