YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Egg and Cheese Bagel
Soft scrambled eggs and egg whites folded with sharp cheddar on a toasted sprouted bagel for a velvety texture that satisfies every morning craving.
INGREDIENTS
1 whole sprouted grain bagel
2 large eggs
0.5 cup liquid egg whites
2 tbsp plain nonfat Greek yogurt
0.75 oz sharp cheddar cheese
0.5 tsp ghee
1 tbsp fresh chives
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Toast the sprouted grain bagel until golden brown and set aside.
In a medium bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth.
Heat a non-stick skillet over medium-low heat and add the ghee to coat the surface.
Pour the egg mixture into the skillet and let it sit for about 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center to create large, soft curds.
When the eggs are nearly cooked through but still look slightly wet, sprinkle the shredded cheddar cheese over the top and fold gently.
Remove the skillet from the heat immediately to prevent the eggs from overcooking and becoming rubbery.
Divide the creamy scrambled eggs between the two toasted bagel halves and garnish with freshly snipped chives.