NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup egg whites

1 tbsp ghee

2 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sourdough bread

1 cup baby spinach

PREPARATION

• 1

  In a medium bowl, whisk together the whole eggs and egg whites until completely combined and frothy.

• 2

  Finely mince the fresh chives and stir half of them into the egg mixture along with the sea salt and black pepper.

• 3

  Heat a non-stick skillet over medium-low heat and melt the ghee, swirling to coat the bottom of the pan.

• 4

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

• 5

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

• 6

  Continue cooking slowly, stirring occasionally, until the eggs are mostly set but still look slightly moist and glossy.

• 7

  While the eggs cook, toast the sourdough bread until golden brown and lightly wilt the spinach in a separate pan with a splash of water.

• 8

  Plate the creamy eggs immediately, garnishing with the remaining fresh chives, and serve with the toast and spinach.