YOUR SOLIN GENERATED RECIPE
Protein-Packed Scrambled Eggs and Sprouted Bagel
Soft scrambled eggs and whites piled onto a toasted sprouted grain bagel with a velvety layer of cream cheese and fresh chives.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
1 whole sprouted grain bagel
1 tbsp light cream cheese
1 tsp grass-fed butter
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Slice the sprouted grain bagel in half and toast until the edges are golden brown.
In a medium bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until well combined and slightly frothy.
Place a non-stick skillet over medium-low heat and add the grass-fed butter, swirling to coat the pan as it melts.
Pour the egg mixture into the skillet and let it sit for 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft folds and large curds.
Continue cooking the eggs slowly, stirring occasionally, until they are just set but still look moist and tender.
Spread the light cream cheese evenly across both toasted bagel halves.
Top the bagel halves with the scrambled eggs, garnish with freshly chopped chives, and serve immediately.