Bacon and avocado blend nicely in these easy eggs from Sundra Lewis of Bogalusa, Louisiana. "While great for breakfast, I prefer to whip them together after a church meeting or football game...or anytime friends drop by for coffee and a bite to eat," she notes.
- 8 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium ripe avocado, peeled and cubed
- 2 tablespoons butter
- 6 bacon strips, cooked and crumbled
- In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon. Yield: 6 servings.
Originally published as Avocado Scrambled Eggs in Quick Cooking May/June 1999, p12
Reviews for Avocado Scrambled Eggs
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review