YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Smoked Salmon and Sautéed Spinach
Silky eggs scrambled with Greek yogurt and folded with ribbons of smoked salmon, served over a bed of wilted spinach with a buttery finish.
INGREDIENTS
3 Large Eggs
1/4 cup Liquid Egg Whites
3 oz Smoked Salmon
2 cups Fresh Spinach
1 tbsp Grass-fed Butter
1/2 medium Avocado
1 slice Sprouted Grain Bread
1 tbsp Non-fat Greek Yogurt
PREPARATION
In a small bowl, whisk together the whole eggs, egg whites, and Greek yogurt until completely smooth.
Place the spinach in a small skillet with a splash of water over medium heat, cover, and steam for 1-2 minutes until wilted, then remove from the pan and set aside.
Wipe the skillet dry and melt the grass-fed butter over low-medium heat.
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently stirring with a spatula.
Continue to cook the eggs slowly, pushing them across the pan to create large, soft curds.
When the eggs are nearly set but still look slightly wet, fold in the smoked salmon ribbons and remove from heat.
Toast the sprouted grain bread and top it with the sliced avocado.
Plate the sautéed spinach, top with the creamy scrambled eggs and salmon, and serve alongside the avocado toast.