YOUR SOLIN GENERATED RECIPE
Crispy Bacon and Soft Scrambled Eggs with Sautéed Spinach
Soft-scrambled eggs and salty center-cut bacon served alongside garlicky sautéed spinach and vine-ripened tomatoes, finished with a pinch of flaky sea salt.
INGREDIENTS
3 Large Eggs
1 Large Egg White
3 slices Center-cut Bacon
2 cups Fresh Spinach
1 tsp Ghee
1/2 cup Cherry Tomatoes
PREPARATION
Place the center-cut bacon in a cold skillet and turn the heat to medium, cooking until the fat renders and the edges are perfectly crispy.
Remove the bacon to a paper towel-lined plate and discard all but a teaspoon of the rendered fat from the skillet.
Add the fresh spinach and halved cherry tomatoes to the same skillet, sautéing for two minutes until the greens are wilted and tender.
In a small bowl, whisk the whole eggs and the additional egg white until the mixture is completely combined and slightly frothy.
Melt the ghee in a separate non-stick pan over low heat, then pour in the egg mixture, stirring constantly with a silicone spatula for a creamy, soft curd.
Plate the soft eggs immediately alongside the crispy bacon and sautéed vegetables, seasoning with a crack of fresh black pepper and sea salt.