YOUR SOLIN GENERATED RECIPE
Avocado Cheddar Eggs with Toasted Gluten-Free Bread
Fluffy scrambled eggs whisked with creamy Greek yogurt and sharp cheddar, served on crisp toasted gluten-free bread with buttery avocado slices.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
0.25 cup non-fat Greek yogurt
0.5 oz sharp cheddar cheese
0.13 whole avocado
0.5 slice gluten-free bread
0.5 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
In a medium bowl, whisk together the large eggs, liquid egg whites, and non-fat Greek yogurt until the mixture is completely smooth and airy.
Heat the avocado oil in a non-stick skillet over medium-low heat to ensure the eggs cook gently.
Pour the egg mixture into the skillet and let it sit for about 30 seconds before gently folding with a silicone spatula.
While the eggs cook, toast the gluten-free bread until it reaches a golden brown, crunchy texture.
When the eggs are nearly set but still slightly moist, sprinkle the shredded sharp cheddar cheese over the top and fold gently to incorporate.
Slice the avocado into thin wedges and season them with a pinch of the sea salt and black pepper.
Place the toasted bread on a plate, top with the cheesy scrambled eggs, and layer the avocado slices on top.
Garnish with freshly chopped chives and the remaining black pepper before serving immediately.