Avocado Scrambled Eggs Recipes

AVOCADO SCRAMBLED EGGS

Steps:

• In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.

AVOCADO TOAST WITH CREAMY SOFT SCRAMBLED EGG

Steps:

• Coarsely mash the avocados in a bowl with the lemon zest and juice, 1/4 teaspoon salt and pepper to taste. Spread the mash evenly onto the toasts.
• Melt the butter in a medium nonstick skillet over medium-low heat. Add the cream cheese, eggs and 1/4 teaspoon salt and cook, stirring constantly with a rubber spatula, until the mixture is just set with small, creamy curds, about 5 minutes. Spoon the eggs onto the toasts and top with the radishes and chives. Sprinkle with salt.

AVOCADO SCRAMBLED EGGS

Steps:

• Crack two eggs in a bowl and whisk until combined.
• Heat a non-stick skillet over medium-low heat. Add the butter and melt slowly. Once melted, add the egg and allow it to sit in the pan for at least 20 seconds.
• Using a spatula, lift under the egg and fold it over twice. Allow to cook for 10 seconds. Add the avocado and cheese (if adding) and fold again. Cook for 10 seconds.
• Remove from heat and rest for a few seconds. Add flake salt and ground pepper. Serve while hot.

SOFT SCRAMBLED EGGS WITH AVOCADO

Steps:

• Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a 10-inch non-stick skillet over medium heat. Melt the butter until it foams, then turn the heat down to low and slowly pour in the eggs. Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds. This sounds easy but perfect scrambled eggs that are soft and custard-like with no brown color are a sign of a really good cook. This process takes about 10 minutes. Season the eggs with a few cranks of black pepper and good salt, like fleur de sel. Serve with a few slices of avocado and a little chopped fresh chive.

SCRAMBLED EGGS WITH BACON AND AVOCADO

Steps:

• Brown bacon in a small skillet over medium heat, 3 to 5 minutes per side. Remove bacon; pour off all but 1 teaspoon fat.
• In a bowl, beat eggs with 2 tablespoons water; season with salt and pepper. Pour into pan; cook, scraping bottom frequently with a flexible heatproof spatula, until just set, 2 to 3 minutes.
• Transfer to a plate. Crumble bacon over top; sprinkle with avocado. Serve with toast, if desired.

AVOCADO WITH SCRAMBLED EGGS

Steps:

• Melt the cheese on top of your scrambled eggs, remove to your plate and top with the avocado dip.
• My dh likes to put hot sauce or picante sauce on top!

TOFU EGG SCRAMBLE WITH AVOCADO

Steps:

• In a small bowl, whisk eggs, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
• In a large nonstick skillet, heat oil over medium-high. Crumble tofu into skillet. Sprinkle with turmeric, if using; season with salt and pepper. Cook, stirring occasionally, until tofu is dry, 3 to 4 minutes.
• Reduce heat to medium-low. Add eggs and cook, stirring, until almost set, 1 to 2 minutes. Divide between two plates; top with avocado and tomatoes. Serve with toast, if desired.

SCRAMBLED EGGS WITH AVOCADO, ONION, AND CHEDDAR

Steps:

• Chop onion. Halve, pit, and peel avocado and cut into 1/4-inch pieces. In a bowl whisk together eggs and Cheddar and season with salt and pepper. In a nonstick skillet heat butter over moderately high heat until foam subsides and sauté onion, stirring, until just beginning to soften, about 2 minutes. Add egg mixture and cook, stirring constantly, until eggs are just set, about 1 minute. Remove skillet from heat and stir in avocado.
• Serve eggs garnished with cilantro.

SCRAMBLED EGGS WITH AVOCADO AND CHEESE

Steps:

• In a mixing bowl, whisk the eggs, water, salt, and pepper.
• Let the butter melt in a large nonstick skillet over medium heat; Tilt pan around to coat the bottom of the skillet with melted butter.
• When butter foams, pour in egg mixture all at once.
• Let stand for 20 seconds.
• Cook, stirring, until light and fluffy but not too dry.
• Add in cheese and avocado; stir until blended and cheese is melted.
• Garnish with parsley; serve hot.

SCRAMBLED EGGS, CHEESE, AND AVOCADO TORTILLA BOWL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press tortilla into a tortilla shell mold or oven-proof bowl.
• Whisk eggs, milk, and butter together in a microwave-safe bowl. Stir in Mexican cheese blend.
• Bake tortilla in the preheated oven until crispy and brown, 5 to 7 minutes. Cool slightly before transferring from mold to serving dish, about 2 minutes.
• Cook egg mixture in the microwave until set, 30 seconds to 1 minute. Remove egg mixture from the microwave and stir gently with a fork. Cook in the microwave until fully set, about 30 seconds more.
• Place cooked eggs in tortilla bowl; top with avocado, salsa, paprika, and salt.