YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Crispy Bacon
Slow-scrambled eggs whisked with Greek yogurt for a velvety texture, served alongside salty, crisp bacon and a bed of wilted spinach.
INGREDIENTS
3 large eggs
0.5 cup egg whites
2 slice center-cut bacon
2 tbsp plain Greek yogurt
1 tsp ghee
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Place the bacon in a cold skillet and turn the heat to medium, cooking until the fat has rendered and the strips are golden and crisp.
While the bacon cooks, whisk the eggs, egg whites, Greek yogurt, sea salt, and black pepper in a bowl until completely smooth and no streaks remain.
Remove the bacon from the skillet and set aside on a paper towel; discard all but a teaspoon of the bacon fat from the pan.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then transfer to a serving plate.
Wipe the skillet clean or use a fresh non-stick pan, add the ghee, and set over medium-low heat.
Pour in the egg mixture and use a silicone spatula to gently push the eggs from the edges to the center, creating soft, creamy folds.
Once the eggs are mostly set but still slightly moist, remove from heat and serve over the wilted spinach with the crispy bacon and fresh chives.