NUTRITION

SERVINGS

INGREDIENTS

4 large pasture-raised eggs

1 slice nitrate-free bacon

0.25 cup non-fat Greek yogurt

0 tsp ghee

1 tbsp fresh chives

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Place the nitrate-free bacon in a cold skillet and turn the heat to medium, cooking until the fat renders and the strips are deeply browned and crispy.

• 2

  Transfer the bacon to a paper towel-lined plate to drain, keeping the skillet warm.

• 3

  In a medium bowl, whisk the pasture-raised eggs with the Greek yogurt, sea salt, and black pepper until completely smooth and no streaks remain.

• 4

  Wipe the skillet clean and melt the ghee over medium-low heat, ensuring it evenly coats the bottom of the pan.

• 5

  Pour the egg mixture into the skillet and let it sit for 30 seconds until the edges begin to set.

• 6

  Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.

• 7

  Continue cooking over low heat, stirring occasionally, until the eggs are mostly set but still look slightly wet and glossy.

• 8

  Remove from the heat immediately to prevent overcooking and fold in the finely chopped fresh chives.

• 9

  Serve the creamy eggs on a warm plate alongside the crispy bacon strips.