Scrambled Eggs Served in an Avocado
I have made and love serving an egg baked in an avocado! Lately though, with the temperatures in the 90s, I just haven’t had the gumption to turn on the oven. Yesterday I checked my avocado and it was ripe and ready to eat. For some reason I had a craving for a baked egg and avocado and figured if a baked egg tasted good, why not make scrambled eggs instead?
It worked great and my kitchen stayed relatively cool.
This method was even easier to make and was a lot quicker too. It might not be as pretty as the baked egg that sets right in the hole where the pit used to be, but it sure tasted great! It was the most buttery and moist scrambled egg breakfast I had ever had. This is something I plan on doing again, maybe even for a breakfast or brunch gathering!
This makes breakfast for two.
First, cut your avocado in half lengthwise and remove the pit. Set each half on a plate and set aside.
For the scrambled eggs:
In a small bowl whisk together two eggs. Put a frying pan over medium heat and pour your beaten eggs into the pan. Scramble as usual and add salt and pepper to taste.
Once your scrambled eggs are cooked to your liking, carefully spoon half of the scrambled eggs into the center of one of the avocado halves and the rest in the second half. If all of the eggs do not fit between the two, it looks just as good to have a little extra egg on the side.
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