YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Crispy Bacon
Slow-cooked eggs whisked with egg whites for a velvety texture, served alongside salty, crispy center-cut bacon strips.
INGREDIENTS
3 large Eggs
0.5 cup Egg whites
3 slice Center-cut bacon
0.5 tbsp Ghee
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Chives
PREPARATION
Place the bacon slices in a cold skillet and turn the heat to medium, cooking until the fat renders and the strips are perfectly crispy.
While the bacon cooks, whisk the whole eggs and egg whites together in a bowl until the mixture is uniform and slightly frothy.
Remove the bacon and drain on a paper towel, then wipe the skillet clean and melt the ghee over medium-low heat.
Pour the egg mixture into the skillet and let it sit for 30 seconds before using a spatula to gently push the curds from the edges toward the center.
Continue cooking the eggs low and slow, folding gently until they are just set but still moist and creamy.
Season the eggs with sea salt and black pepper, then serve immediately alongside the bacon and a garnish of fresh chives.