YOUR SOLIN GENERATED RECIPE
Creamy Golden Scrambled Eggs with Chives
Silky eggs whisked with Greek yogurt and sautéed in ghee, served over toasted sprouted bread with a sprinkle of fresh, fragrant chives.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.5 cup non-fat Greek yogurt
1 tsp ghee
1 tbsp fresh chives
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is uniform and smooth.
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 undisturbed for about 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating large, soft, velvety curds.
While the eggs cook, toast the sprouted grain bread until it reaches a golden-brown texture.
Continue folding the eggs gently for 2-3 minutes, removing them from the heat while they still look slightly wet to ensure a creamy finish.
Place the toast on a plate, pile the scrambled eggs on top, and garnish generously with the chopped fresh chives.