YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Turkey Sausage and Avocado
Slow-cooked scrambled eggs whisked with heavy cream and savory turkey sausage, served with sliced avocado and a sprinkle of fresh chives for a buttery finish.
INGREDIENTS
3 Large Eggs
1/2 cup Liquid Egg Whites
3 ounces Turkey Sausage
1/2 medium Avocado
1 tablespoon Heavy Cream
1 teaspoon Grass-fed Butter
PREPARATION
In a medium bowl, whisk together the large eggs, liquid egg whites, and heavy cream until the mixture is uniform and slightly frothy.
Place a non-stick skillet over medium heat and add the turkey sausage, breaking it apart with a spatula until browned and fully cooked.
Remove the sausage from the pan and set it aside on a plate.
Wipe the skillet clean and return it to medium-low heat, adding the grass-fed butter to melt.
Pour the egg mixture into the skillet and let it sit for a few seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs toward the center of the pan, creating soft curds.
When the eggs are nearly set but still look moist, fold the cooked turkey sausage back into the mixture.
Remove the skillet from the heat immediately to prevent overcooking.
Serve the eggs on a plate alongside the sliced avocado and season with a pinch of sea salt if desired.