Under 30 Minutes

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.

  • Prep:
  • Total Time:
  • Servings: 1
Scrambled Eggs with Bacon and Avocado

Source: Everyday Food, December 2004

Ingredients

  • 2 slices bacon
  • 2 large eggs
  • Coarse salt and ground pepper
  • 1/4 avocado, diced
  • Toast (if desired)

Directions

  1. Brown bacon in a small skillet over medium heat, 3 to 5 minutes per side. Remove bacon; pour off all but 1 teaspoon fat.

  2. 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.

  3. Transfer to a plate. Crumble bacon over top; sprinkle with avocado. Serve with toast, if desired.

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