Scrambled Eggs in Avocado
Scrambled eggs stuffed in avocado with melted cheese is a perfect breakfast recipe to add to your collection! Not your typical routine eggs for breakfast, this scrambled eggs recipe gives you soft, creamy and cheesy scrambled eggs stuffed in avocado halves.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Breakfast
Cuisine: American
Servings: 2 serves
Calories: 349kcal
Author: Karina
- 1 large ripe Avocado
- 1/2 teaspoon salt
- 4 grinds fresh cracked black pepper
- 1 tablespoon butter
- 2 large eggs
- 2 tablespoons milk
- 30 g (1 oz) shredded Mozzarella cheese
- 30 g (1oz) bacon, finely diced
- 1 cup quartered cherry tomatoes, to serve (optional)
- 1 teaspoon fresh herbs (parsley, chives, or basil) for topping
Avocado Halves
While bacon is frying, prepare avocados: halve, pit and gently remove the skin.
Scoop out some of the avocado flesh, leaving a 1cm thick edge around to create a 'boat.' Season with 1/4 teaspoon salt and 2 grinds fresh cracked pepper, set aside.
Scrambled Eggs
Lightly whisk the eggs with the milk and remaining salt and pepper.
Melt the butter over low-medium heat in the same nonstick pan.
Add the eggs and let them sit for about 5 seconds. Using a rubber spatula or wooden spoon, stir the eggs using long gentle strokes, pushing them into a pile. Continue folding the eggs into piles around the pan for about 1 minute until no longer wet/runny.
Once set to an almost custard-like consistency, remove from heat and quickly fold the cheese through for an additional 10 seconds until cheese melts (the eggs will continue to cook from the residual heat of the pan).
To serve, spoon immediately into the prepared avocado boats and top with the crispy bacon and herbs. Season with a little extra salt/pepper if desired. Serve with tomatoes.
Calories: 349kcal | Carbohydrates: 14g | Protein: 18g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 206mg | Sodium: 1086mg | Potassium: 786mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1068IU | Vitamin C: 27mg | Calcium: 222mg | Iron: 2mg