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Scrambled Eggs with Bacon and Avocado

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.

Everyday Food, December 2004 http://www.marthastewart.com/316417/scrambled-eggs-with-bacon-and-avocado
5
Rated
100100(5)5
  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Serves 1

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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