YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Sliced Avocado Toast
Fluffy eggs whisked with Greek yogurt and scrambled to a velvety finish, served atop toasted sprouted bread with creamy sliced avocado.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
0.25 cup non-fat Greek yogurt
1 slice sprouted grain bread
0.25 whole avocado
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
In a medium bowl, vigorously whisk together the eggs, liquid egg whites, and non-fat Greek yogurt until the mixture is completely smooth and airy.
Season the egg mixture with sea salt and black pepper.
Place a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan.
Pour the egg mixture into the skillet and let it sit for 30 seconds until the edges begin to set.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating large, soft curds.
Continue cooking low and slow, removing the pan from the heat while the eggs still look slightly wet to ensure a velvety texture.
Toast the sprouted grain bread until golden and crisp.
Slice the avocado and arrange it evenly over the toast.
Top the avocado toast with the creamy scrambled eggs and garnish with freshly chopped chives.