YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Chives
Silky eggs whisked with Greek yogurt and slow-cooked in golden ghee, topped with a vibrant sprinkle of fresh chives and served with toasted sprouted bread.
INGREDIENTS
4 large eggs
0.5 cup egg whites
2 tbsp non-fat plain Greek yogurt
0.25 tbsp ghee
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
0.5 slice sprouted grain bread
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is uniform and frothy.
Place a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan as it melts.
Pour the egg mixture into the skillet and allow it to sit undisturbed for about 30 seconds until the bottom begins to set.
Use a silicone spatula to gently push the eggs from the outer edges toward the center, creating large, soft folds.
Continue to cook slowly, stirring occasionally, until the eggs are creamy and mostly set but still slightly glistening.
Remove the pan from the heat immediately to prevent overcooking and fold in the finely chopped fresh chives.
Serve the eggs immediately alongside a warm slice of toasted sprouted grain bread.