YOUR SOLIN GENERATED RECIPE
Classic Eggs with Peanut Butter Toast
Fluffy scrambled eggs whisked with creamy half and half, served alongside nutty sprouted grain toast spread with rich, velvety peanut butter.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
2 slices sprouted grain bread
1 tbsp natural peanut butter
1 tbsp half and half
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the whole eggs, liquid egg whites, and half and half until the mixture is uniform and slightly frothy.
Season the egg mixture with the sea salt and black pepper.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan.
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently stirring with a silicone spatula.
Continue to cook the eggs, pushing them toward the center, until they are set but still look moist and creamy.
While the eggs are finishing, toast the sprouted grain bread until it reaches your desired level of crispness.
Spread the natural peanut butter evenly across both slices of warm toast.
Transfer the scrambled eggs to a plate and serve immediately with the peanut butter toast on the side.