YOUR SOLIN GENERATED RECIPE
Classic Bacon and Scrambled Eggs
Pan-seared crispy pork bacon served alongside fluffy scrambled eggs and wilted spinach for a protein-packed morning meal.
INGREDIENTS
4 slice pork bacon
2 large eggs
0.75 cup liquid egg whites
1 tsp ghee
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Place the pork bacon slices in a cold cast-iron skillet and turn the heat to medium.
Cook the bacon, turning occasionally, until it reaches your desired level of crispiness, then transfer to a paper towel-lined plate.
In a small bowl, whisk together the whole eggs and liquid egg whites until well combined and slightly frothy.
Wipe out the excess bacon grease from the skillet and add the ghee over medium-low heat.
Add the baby spinach to the skillet and sauté for 1 minute until just beginning to wilt.
Pour the egg mixture into the skillet with the spinach and let sit for 30 seconds before gently folding with a spatula.
Continue to cook the eggs, moving them slowly to create soft curds, until they are set but still moist.
Season the scrambled eggs with sea salt and black pepper, then serve immediately alongside the crispy bacon.