Thursday, February 23, 2012
I am giving away a dozen amazing avocados on this post. You might want to go there are leave a comment if you love avocados. But come back!
I now return you to your regularly scheduled delicious recipe. Since I had lots of avocados from SoCal Avocados to work with, I started throwing them into everything. Okay, some went directly into my mouth. But there were recipes, too,
I like sliced avocado next to scrambled eggs. But then I started thinking about it ... and, well, in some dishes, avocado can substitute for eggs. So why not combine the two?
I considered mashing the avocado completely, but then decided to leave it mostly chunky. Since the avocado was very ripe, some of it did melt into the eggs a bit, while there were chunks as well.
This isn't much of a recipe, but maybe it will inspire you to have some fun with eggs. Besides being a breakfast, this would make a great filling for breakfast burritos.
Salsa instead of the red peppers would be great as well.
Scrambled Eggs and Avocado
Pinch of salt
Ground whit pepper, to taste
Roasted red peppers, for garnixh
Melt the butter in a nonstick skillet.
Crack the eggs in a small bowl. Scoop the flesh out of the avocado and add it to the eggs. Add the salt and pepper. Mix, breaking up the avocado a bit and beating the eggs a bit.
Cook the eggs in the buttered pan, to you liking. Serve garnished with roasted red peppers.
It's what's for breakfast: Scrambled Eggs and Avocado
Dairy and Eggs|Vegetables|