NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

3 slices turkey bacon

1 slice sourdough bread

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Place the turkey bacon in a cold non-stick skillet and turn the heat to medium.

• 2

  Cook the turkey bacon for 3-4 minutes per side until it reaches your desired level of crispness, then remove and set aside on a paper towel.

• 3

  In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined and slightly frothy.

• 4

  Wipe out the skillet if needed, add the olive oil, and set to medium-low heat.

• 5

  Pour the egg mixture into the skillet and let it sit for 30 seconds before gently pushing the curds toward the center with a spatula.

• 6

  While the eggs finish cooking, toast the sourdough bread until golden brown.

• 7

  Remove the eggs from the heat while they still look slightly moist to prevent overcooking.

• 8

  Plate the scrambled eggs alongside the turkey bacon and sourdough toast, garnishing the eggs with freshly chopped chives.