YOUR SOLIN GENERATED RECIPE
Protein-Packed Sourdough Egg Scramble
Fluffy eggs and whites scrambled to a velvety finish and piled onto crisp, golden sourdough toast with a sprinkle of savory seasoning.
INGREDIENTS
2 slice Sourdough bread
2 large Eggs
1 cup Egg whites
1 tsp Ghee
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Everything bagel seasoning
1 tbsp Fresh chives
PREPARATION
Toast the sourdough slices in a toaster or oven until they are golden brown and crisp.
In a medium bowl, whisk together the whole eggs and egg whites until the mixture is well combined and slightly frothy.
Heat the ghee in a non-stick skillet over medium-low heat until melted and coating the pan.
Pour the egg mixture into the skillet and let it sit for 20 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center to create large, soft curds.
Continue cooking and folding gently until the eggs are just set but still look moist and velvety.
Remove from heat and stir in the sea salt and black pepper.
Place the toasted sourdough on a plate and top each slice generously with the scrambled eggs.
Garnish with everything bagel seasoning and freshly chopped chives for a bright, savory finish.