Scrambled Eggs with Bacon and Avocado
Choose heavy, undamaged avocados. One that yields slightly to pressure is best for slicing and dicing; if pressure leaves a small indentation, the avocado is best mashed. Avoid very soft avocados, as they will be overripe and unusable.
- Total Time:
- Servings: 1
Source: Everyday Food, December 2004
- 2 slices bacon
- 2 large eggs
- Coarse salt and ground pepper
- 1/4 avocado, diced
- Toast (if desired)
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.