YOUR SOLIN GENERATED RECIPE
Classic Scrambled Eggs with Chives
Whisked eggs and liquid whites scrambled until fluffy and folded with tangy feta cheese, served alongside crisp sprouted grain toast and a sprinkle of fresh, aromatic chives.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 tsp ghee
1 oz feta cheese
1 tbsp fresh chives
1 slice sprouted grain bread
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
In a medium bowl, whisk together the eggs, liquid egg whites, sea salt, and black pepper until well combined and slightly frothy.
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 about 30 seconds until the edges begin to set.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, pillowy curds.
Just before the eggs are fully set, sprinkle in the crumbled feta cheese and fresh chives, folding them in gently.
Remove from heat while the eggs still look slightly moist, as they will continue to cook on the plate.
Toast the sprouted grain bread until golden and serve immediately alongside the warm scrambled eggs.