YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Zesty Chives
Slow-whisked eggs and Greek yogurt are soft-scrambled in grass-fed ghee until they reach a velvety texture, finished with a bright pop of fresh chives.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
0.25 cup non-fat Greek yogurt
1 slice sprouted grain bread
1 tsp ghee
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely uniform and slightly frothy.
Place a medium non-stick skillet over medium-low heat and add the ghee, swirling the pan to ensure the surface is evenly coated as it melts.
Pour the egg mixture into the skillet and let it sit undisturbed for approximately 30 seconds until the bottom begins to set.
Using a silicone spatula, gently sweep the eggs from the outer edges toward the center of the pan, creating large, soft, and pillowy curds.
Continue the gentle sweeping motion for 2 to 3 minutes, keeping the heat low to ensure the eggs remain glossy and tender rather than dry.
Remove the skillet from the heat while the eggs still look slightly moist; the residual heat will finish the cooking process without toughening the protein.
Toast the sprouted grain bread until it is golden brown and crisp to provide a sturdy base for the eggs.
Spoon the velvety scrambled eggs over the toasted bread and garnish generously with the freshly chopped chives before serving immediately.