YOUR SOLIN GENERATED RECIPE
Eggs and Banana on Ezekiel Toast
Soft scrambled eggs served over toasted sprouted grain bread with sliced banana and a crisp, refreshing glass of freshly pressed celery juice.
INGREDIENTS
16 oz Celery juice
6 large Eggs
0.5 slice Ezekiel bread
0.25 medium Banana
0 tsp Ghee
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Process fresh celery stalks through a juicer to yield 16 ounces of vibrant green juice and set aside.
Place the Ezekiel bread slice in a toaster or toaster oven and heat until golden brown and slightly firm.
Crack the whole eggs into a small mixing bowl and whisk thoroughly until the yolks and whites are fully incorporated.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan.
Pour the whisked eggs into the skillet and let them sit for 30 seconds before gently stirring with a spatula.
Continue to cook the eggs slowly, pushing them across the pan to create soft, creamy curds until they are just set.
Season the scrambled eggs with the sea salt and black pepper.
Top the toasted sprouted grain bread with the scrambled eggs and arrange the thinly sliced banana on top or alongside.
Serve the toast immediately while warm, accompanied by the chilled celery juice for a clean and energizing meal.