NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.75 cup egg whites

2 slices center-cut bacon

1 slice sourdough bread

1 tsp ghee

1 tbsp fresh chives

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Place the bacon slices in a cold skillet and turn the heat to medium, cooking until they reach a perfect, golden crisp.

• 2

  Transfer the cooked bacon to a paper towel-lined plate to drain any excess fat while you prepare the eggs.

• 3

  In a medium mixing bowl, whisk together the whole eggs and egg whites until the mixture is completely uniform.

• 4

  Toast the sourdough bread in a toaster or under a broiler until the edges are beautifully browned and firm.

• 5

  Melt the ghee in a clean non-stick skillet over medium-low heat, ensuring it coats the bottom of the pan.

• 6

  Pour the egg mixture into the skillet, letting it sit for 30 seconds before gently folding with a spatula into soft, pillowy curds.

• 7

  Season the eggs with sea salt and black pepper, then stir in the finely chopped fresh chives just before removing from heat.

• 8

  Plate the warm scrambled eggs immediately alongside the crispy bacon strips and the toasted sourdough.