YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Crispy Bacon
Silky scrambled eggs whisked with Greek yogurt and folded over grass-fed butter, served alongside salty, crispy bacon for a satisfying crunch.
INGREDIENTS
4 large eggs
4 slices center-cut bacon
2 tbsp plain Greek yogurt
1 tsp grass-fed butter
0.13 tsp sea salt
0.13 tsp black pepper
1 tbsp fresh chives
PREPARATION
Place the bacon slices in a cold skillet and turn the heat to medium, cooking until the fat has rendered and the bacon is crispy.
Remove the bacon from the pan and let it drain on a paper towel-lined plate to maintain its texture.
In a medium bowl, crack the eggs and add the Greek yogurt, whisking vigorously until the mixture is completely smooth and pale yellow.
Wipe out the skillet used for the bacon and place it over medium-low heat, adding the grass-fed butter to melt.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating soft, large curds.
Season with sea salt and black pepper, continuing to cook slowly until the eggs are just set but still look slightly wet and glossy.
Remove from heat immediately and plate alongside the crispy bacon, garnishing with finely chopped fresh chives.