YOUR SOLIN GENERATED RECIPE
Parmesan Scrambled Eggs with Sourdough Toast
Soft-scrambled eggs whisked with creamy cottage cheese and sharp Parmesan, served over toasted sourdough topped with buttery avocado slices.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 tbsp grated Parmesan cheese
1 slice sourdough bread
0.25 whole avocado
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, cottage cheese, sea salt, and black pepper until the mixture is uniform and slightly frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium-low heat, ensuring the surface is evenly coated.
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 to create soft, large curds.
When the eggs are about 80% cooked and still look slightly wet, sprinkle the grated Parmesan cheese over the top and fold gently to incorporate.
While the eggs finish cooking, toast the sourdough bread until the edges are golden and crisp.
Slice the avocado and fan the pieces across the toasted sourdough, mashing slightly with a fork if desired.
Transfer the velvety scrambled eggs onto the avocado toast and garnish with finely chopped fresh chives before serving.