YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Dark Rye Toast
Whisked eggs and whites are slow-scrambled with tangy Greek yogurt until velvety, served atop toasted dark rye bread for a hearty, fiber-rich start.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
2 tbsp plain Greek yogurt
1 slice dark rye bread
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
In a medium mixing bowl, whisk together the large eggs, liquid egg whites, plain Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and slightly frothy.
Place a non-stick skillet over medium-low heat and add the ghee, allowing it to melt and coat the surface of the pan.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the bottom begins to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, large curds.
Continue to cook the eggs slowly, stirring occasionally, until they are mostly set but still appear slightly moist and glossy.
While the eggs are finishing, toast the slice of dark rye bread until it is crisp and golden.
Remove the skillet from the heat and fold in the fresh chopped chives to distribute them evenly.
Spoon the creamy scrambled eggs over the warm rye toast and serve immediately.