YOUR SOLIN GENERATED RECIPE
Creamy Herb Scrambled Eggs with Chives
Velvety eggs whisked with Greek yogurt and fresh chives, gently soft-scrambled in grass-fed ghee and served alongside toasted sprouted grain bread for a satisfying crunch.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup plain Greek yogurt
0.5 tbsp ghee
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
1 slice sprouted grain bread
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, and Greek yogurt until the mixture is completely smooth and no streaks of yogurt remain.
Stir in the finely chopped fresh chives, sea salt, and black pepper into the egg mixture.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan evenly.
Pour the egg mixture into the skillet and let it sit for about 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center to create large, soft curds.
Continue cooking, stirring occasionally and gently, until the eggs are mostly set but still look slightly moist.
While the eggs finish cooking, toast the sprouted grain bread until it reaches your desired level of golden brown.
Remove the skillet from the heat immediately to prevent overcooking and serve the creamy eggs alongside the warm toast.