YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes
Soft-scrambled eggs whisked with golden ghee, served over a bed of wilted spinach and blistered cherry tomatoes for a bright, buttery finish.
INGREDIENTS
1 large Egg
1 large Egg Yolk
1.5 tablespoons Ghee
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
0.25 teaspoon Sea Salt
0.25 teaspoon Black Pepper
PREPARATION
Whisk the egg and egg yolk together in a small bowl until completely smooth and pale yellow.
Heat a non-stick skillet over medium-low heat and add half of the ghee to the pan.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until the skins begin to blister and soften.
Toss in the fresh spinach and sauté for 1 minute until just wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean if needed, then add the remaining ghee over low heat until melted.
Pour in the egg mixture and stir constantly with a silicone spatula, using a circular motion for a small, creamy curd.
Remove the eggs from the heat while they still look slightly wet to ensure they stay velvety and do not overcook.
Plate the scrambled eggs alongside the sautéed vegetables and season with sea salt and freshly cracked black pepper.