YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Chives
Whisked eggs and egg whites scrambled with creamy Greek yogurt and fresh chives, served on toasted sprouted bread for a satisfyingly velvety texture.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
2 tbsp non-fat Greek yogurt
1 tsp ghee
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
1 slice sprouted grain bread
PREPARATION
In a medium glass bowl, whisk together the whole eggs, liquid egg whites, and Greek yogurt until the mixture is completely smooth and uniform.
Finely mince the fresh chives and stir them into the egg mixture along with the sea salt and black pepper.
Place a high-quality non-stick skillet over medium-low heat and add the ghee, swirling it around to ensure the bottom of the pan is evenly coated.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges just begin to set.
Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating large, soft curds.
Continue to cook slowly, folding the eggs over themselves with minimal movement until they are mostly set but still appear slightly moist.
Remove the skillet from the heat immediately to prevent overcooking from residual heat.
Toast the sprouted grain bread until golden and serve the fluffy eggs piled high on top.