YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Avocado Toast
Whisked eggs and cottage cheese scrambled into soft, pillowy clouds and served over creamy mashed avocado on warm sourdough bread.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup low-fat cottage cheese
1 slice sourdough bread
0.25 whole avocado
0.5 tbsp ghee
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
In a medium bowl, whisk together the whole eggs, liquid egg whites, cottage cheese, sea salt, and black pepper until the mixture is uniform and airy.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan thoroughly.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the outer edges toward the center to create large, soft curds.
Continue cooking low and slow, stirring occasionally, until the eggs are just set but still look moist and tender.
While the eggs cook, lightly warm or toast the sourdough bread so it is pliable and easy to chew, then mash the avocado onto the surface.
Slide the fluffy eggs onto the avocado toast and serve immediately while warm.