NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1.25 cups liquid egg whites

1 slice sourdough bread

1 whole kiwi

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  In a medium bowl, whisk together the large eggs and liquid egg whites until the mixture is uniform and slightly frothy.

• 2

  Place the sourdough bread in a toaster or under a broiler until it reaches a golden brown, crisp texture.

• 3

  Heat the ghee in a non-stick skillet over medium-low heat until melted and shimmering.

• 4

  Pour the egg mixture into the skillet and let it sit for 30 seconds before gently folding with a spatula to create soft, pillowy curds.

• 5

  Season the eggs with sea salt and black pepper just before they finish cooking to maintain their delicate texture.

• 6

  Peel and slice the kiwi into rounds or half-moons for a fresh, acidic contrast to the savory eggs.

• 7

  Plate the scrambled eggs alongside the toasted sourdough and sliced kiwi, garnishing the eggs with finely chopped fresh chives.