YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Crispy Bacon
Soft scrambled eggs whisked with Greek yogurt for a velvety texture, served alongside salty, crisp nitrate-free bacon and fresh chives.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
1 slice nitrate-free bacon
1 tbsp plain Greek yogurt
0 tsp ghee
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Place bacon in a cold skillet and cook over medium heat until the fat renders and the strips are golden and crispy.
Remove bacon to a paper towel-lined plate, leaving the skillet clean or wiping it out.
In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until completely smooth and frothy.
Melt the ghee in the skillet over medium-low heat, ensuring the surface is well-coated.
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.
Remove the skillet from the heat while the eggs still look slightly wet to prevent overcooking.
Serve the creamy eggs immediately topped with minced chives and the crispy bacon on the side.