YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Chives
Whisked eggs and creamy Greek yogurt are gently soft-scrambled in grass-fed ghee until they reach a velvety, cloud-like texture and topped with fresh chives.
INGREDIENTS
5 large eggs
0.5 cup plain Greek yogurt
1 tsp ghee
2 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium mixing bowl, crack the eggs and add the plain Greek yogurt, sea salt, and black pepper.
Whisk the mixture vigorously for at least 60 seconds until the yogurt is fully incorporated and the eggs are frothy.
Place a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan as it melts.
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, allowing the liquid egg to flow into the empty spaces.
Continue to slowly fold and stir the eggs over low heat to create large, soft curds, being careful not to overcook them.
Once the eggs are mostly set but still appear slightly moist and glossy, remove the skillet from the heat.
Sprinkle the finely chopped fresh chives over the eggs and serve immediately while warm.