YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Chives
Slow-cooked eggs whisked with egg whites for a velvety texture, served on toasted sourdough and finished with a sprinkle of fresh, oniony chives.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.5 tbsp ghee
1 slice sourdough bread
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk the whole eggs and liquid egg whites until the mixture is uniform and slightly frothy.
Place a non-stick skillet over medium-low heat and add the ghee, swirling to coat the surface as it melts.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges begin to set.
Use a silicone spatula to gently push the eggs from the outer edges toward the center, creating large, soft folds.
Continue to cook slowly, stirring occasionally, until the eggs are mostly set but still appear slightly moist and glossy.
Remove the skillet from the heat immediately to prevent overcooking and season with sea salt and black pepper.
Toast the sourdough bread until it reaches a golden-brown crispness.
Spoon the creamy eggs onto the toast and garnish with a generous sprinkle of finely chopped fresh chives.