YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Crispy Bacon
Soft-scrambled eggs whisked with Greek yogurt for a velvety texture, served alongside salty, oven-baked bacon strips and fresh chives.
INGREDIENTS
3 large eggs
0.5 cup egg whites
3 slice center-cut bacon
2 tbsp non-fat Greek yogurt
1 tsp ghee
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper or a wire rack.
Lay the bacon slices flat and bake for 12-15 minutes until they reach a perfect, golden crisp.
In a medium bowl, vigorously whisk the eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is uniform and airy.
Heat the ghee in a high-quality non-stick skillet over medium-low heat until melted and shimmering.
Pour the egg mixture into the skillet, letting it sit undisturbed for 30 seconds before using a silicone spatula to gently push the curds toward the center.
Continue folding the eggs slowly until they are mostly set but still look slightly wet, then immediately remove from heat to prevent overcooking.
Plate the velvety eggs alongside the crispy bacon and garnish with freshly minced chives.