Thursday, February 23, 2012

It's what's for breakfast: Scrambled Eggs and Avocado


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

1 tablespoon butter
2 eggs
1/2 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.