YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Chives
Slow-cooked eggs whisked with Greek yogurt for a velvety texture, finished with bright, aromatic chives and served on toasted sprouted bread.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
0.25 cup non-fat Greek yogurt
1 tsp ghee
1 slice sprouted grain bread
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the eggs, liquid egg whites, non-fat Greek yogurt, sea salt, and black pepper until the mixture is smooth and slightly frothy.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling the pan to ensure the surface is evenly coated.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges just begin to set.
Using a silicone spatula, gently push the eggs from the outer edges toward the center to create large, soft curds.
Continue cooking over low heat, stirring occasionally and gently, until the eggs are mostly set but still appear moist and velvety.
Fold in the fresh chopped chives just before removing the skillet from the heat to preserve their bright flavor.
Toast the sprouted grain bread until it is golden brown and crisp.
Transfer the creamy scrambled eggs onto the toasted bread and serve immediately while warm.