Scrambled Eggs in Avocado – Cafe Delites

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Scrambled eggs stuffed in avocado halves with melted cheese are another perfect breakfast recipe to add to your recipe collection!

Not your typical eggs recipe! This scrambled eggs recipe gives you soft, creamy and cheesy scrambled eggs stuffed in avocado halves. Just like these cauliflower hash brown egg cups, this will be your new addictive, low-carb breakfast with fluffy scrambled eggs and incredible pizza string cheese all the way through.

Serve with juicy cherry tomatoes and crispy bacon pieces, and for added comfort, try them piled onto the easiest crusty Artisan bread you’ll ever make!

Much like our Caprese Stuffed Avocados and our Bruschetta Avocado Boats, this recipe adds the perfect brunch twist!

HOW TO MAKE THE BEST SCRAMBLED EGGS

 

Whether you like soft and creamy scrambled eggs with cream cheese, or well-set and fully cooked egg muffins, this stress-free recipe will help you find the perfect consistency.

Use the same technique and wrap them up in a tortilla to create a cheeseburger egg wrap!

3 TIPS FOR MAKING PERFECT SCRAMBLED EGGS

These three simple techniques will help you:

Stirring the eggs in butter until they’re just set, taking them off the heat, and folding the cheese through guarantees soft eggs and stringy cheese.

Cooking eggs over low heat allows for better control over the consistency, keeping them soft.

Gently pushing the eggs into piles with a spatula or wooden spoon while folding them is the trick. It takes just over a minute until they’re set and no runny egg spreads out onto the pan.

Mozzarella cheese is added to this recipe for added protein and flavour.

HOW TO SERVE

Simply halve, pit and peel your avocado. Then scoop out some of the flesh to leave a nice and rustic avocado ‘bowl’ for the scrambled eggs. Serving them with heirloom tomatoes is optional and tastes incredible. Top with crispy bacon pieces fresh herbs and pepper.

FAQ’s

DO YOU ADD MILK TO SCRAMBLED EGGS?

For this scrambled eggs recipe, yes we add a splash of milk to make the eggs extra creamy. Usually, 2 teaspoons of milk per egg is the perfect amount as more than that will make them too wet and runny. It’s not a crucial ingredient however, you get the same soft result without milk or use thickened or heavy cream for a richer flavor.

BUTTER BEFORE SCRAMBLED EGGS?

YES! Butter not only greases the pan but adds flavor. 

More Egg Recipes

Cheesy Bacon And Egg Hash (Breakfast Skillet)Breakfast Egg Muffins 3 Ways (Meal Prep)Caprese FrittataClassic Deviled Eggs

Originally posted 31 August, 2015.

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 routine eggs for breakfast, this scrambled eggs recipe gives you soft, creamy and cheesy scrambled eggs stuffed in avocado halves.

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Prep: 10 minutes minsCook: 5 minutes minsTotal: 15 minutes mins
Serves: 2 serves

InstructionsAvocado HalvesWhile bacon is frying, prepare avocados: halve, pit and gently remove the skin. 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.Scrambled EggsLightly whisk the eggs with the milk and remaining salt and pepper.Melt the butter over low-medium heat in the same nonstick pan. 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.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). 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.

Notes
Stir your eggs in butter for a more creamy flavour and texture
Use a low to medium heat to avoid overcooking 

NutritionCalories: 349kcal | Carbohydrates: 14g | Protein: 18g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 206mg | Sodium: 1086mg | Potassium: 786mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1068IU | Vitamin C: 27mg | Calcium: 222mg | Iron: 2mg

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