YOUR SOLIN GENERATED RECIPE
Fluffy Egg and Cheese Breakfast Sandwich
Whisked eggs and whites are pan-seared into a fluffy omelet, layered with melted cheddar and savory Canadian bacon on a toasted sprouted grain muffin.
INGREDIENTS
2 large eggs
0.25 cup egg whites
1 slice sharp cheddar cheese
1 whole sprouted grain English muffin
2 oz Canadian bacon
0.5 tsp ghee
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Split the sprouted grain English muffin and toast until the edges are golden brown.
In a small mixing bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until the mixture is light and well combined.
Place a small non-stick skillet over medium heat and add the ghee to coat the surface.
Add the Canadian bacon to the skillet and sear for approximately 1 minute per side until warmed through and slightly browned, then remove and set aside.
Pour the egg mixture into the same skillet and let it sit for 30 seconds before gently pushing the edges toward the center with a spatula to create soft, fluffy folds.
Once the eggs are mostly set, fold them into a square shape roughly the size of the muffin and place the cheddar cheese slice on top.
Cover the skillet with a lid for 30 seconds to allow the cheese to melt completely.
Assemble the sandwich by placing the Canadian bacon on the bottom muffin half, followed by the cheesy egg stack, and finishing with the top muffin half.