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 eggs for breakfast, this scrambled eggs recipe gives you soft, creamy and cheesy scrambled eggs stuffed in avocado halves.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 1 large avocado
- 1/2 tsp salt
- 1/2 tsp black pepper (4 grinds of cracked pepper)
- 1 tbsp butter
- 2 large eggs
- 2 tbsp milk
- 1.05 oz mozzarella cheese (shredded)
- 1.05 oz bacon (finely diced)
- 1 cup cherry tomatoes (quartered to serve, optional)
- 1 tsp fresh herbs (parsley, chives, or basil for topping)
Instructions
- 1
Fry the bacon pieces in a nonstick pan until golden and crisp; transfer to a paper towel lined plate.
- 2
While bacon is frying, prepare avocados: halve, pit and gently remove the skin.
- 3
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.
- 4
Lightly whisk the eggs with the milk and remaining salt and pepper.
- 5
Melt the butter over low-medium heat in the same nonstick pan.
- 6
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.
- 7
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).
- 8
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.