YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Crispy Bacon
Whisked eggs and egg whites softly scrambled with tangy Greek yogurt, served with salty, crispy bacon and toasted sourdough.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
2 slices center-cut bacon
0.25 cup non-fat Greek yogurt
0.5 slice sourdough bread
0.5 tsp grass-fed butter
0.13 tsp sea salt
0.13 tsp black pepper
1 tbsp fresh chives
PREPARATION
Place the bacon in a cold skillet and cook over medium heat until golden and crispy.
Transfer the bacon to a paper towel-lined plate to drain.
In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until completely smooth.
Wipe out the skillet used for bacon and melt the grass-fed butter over medium-low heat.
Pour the egg mixture into the skillet and let it sit for 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges to the center, creating soft, pillowy curds.
Remove the skillet from the heat when the eggs are still slightly wet; they will finish cooking from the residual heat.
Toast the sourdough bread until golden brown.
Serve the creamy scrambled eggs topped with fresh chives alongside the crispy bacon and toast.