NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 slices center-cut bacon

1 slice sprouted grain bread

1 tsp ghee

1 tbsp non-fat Greek yogurt

0.5 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Place the bacon slices in a cold skillet and turn the heat to medium, cooking until the fat renders and the edges are golden and crispy.

• 2

  While the bacon cooks, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper in a small bowl until well combined.

• 3

  Remove the bacon from the skillet and set aside on a paper towel; drain most of the fat, leaving just a light coating in the pan.

• 4

  Add the baby spinach to the skillet and sauté for 1 minute until just wilted, then remove and set aside.

• 5

  Wipe the skillet clean, add the ghee over low-medium heat, then pour in the egg mixture.

• 6

  Use a silicone spatula to gently push the eggs from the edges to the center, creating soft, creamy curds without overcooking.

• 7

  Toast the sprouted grain bread until golden brown.

• 8

  Layer the wilted spinach onto the toast, top with the creamy scrambled eggs, and finish with the crispy bacon and fresh chives.