Think a healthy breakfast has to be hard? Think again! Quick and easy, Avocado Scrambled Eggs are rich in flavor and nutrients.
There was a time when I assumed that a balanced breakfast took too much time and effort to make. I avoided healthy recipes not because I didn’t want to eat better, but because I thought they’d take all morning to craft. And sometimes, they do. But not this one. Avocado scrambled eggs only take ten minutes, giving me plenty of time to be mindful with family, work, and whatever else the day has in store.
As a satisfying complement to brunch diner classics like toast and hash browns, this dish can be savored by anyone, no matter their age. From a cramming college kid to a single mom seeking a nutritious meal for her toddlers, everyone can get a little something special out of avocado scrambled eggs. My best friend’s daughter is only five years old, and she’s obsessed with this breakfast.
What’s so special about it? Well, both avocado and egg are loaded with nutrients, yet have mild flavors that can be amplified by a wide variety of seasonings. So, after you try this recipe a few times, you can start to spice it up however you want. Personally, I like to add half a teaspoon of smoked paprika for a little “oomph.” But jazz it up however you’d like, and start your morning right.
Tips for picking the best avocados
Choosing the right avocados can be challenging. Luckily, we live at a time when most grocery stores have them, but the trick is finding ones that are “just right.” Meaning: not too hard, not too soft. Just supple enough for the flesh to dent when you gently press into it. Also, it’s important that the color is dark green or almost black, which is a sign that it’s ripe. If all the avocados you have to choose from are unripe, I recommend placing them in a paper bag for a few days to speed up the ripening process.
How do I store leftovers?
Avocado scrambled eggs are best enjoyed fresh. But if you happen to have extra, transfer them to an airtight container and refrigerate for 1-2 days. I don’t suggest freezing, which could ruin the satisfying texture. Warm the leftovers up in a pan on the stove at medium heat with some oil, stirring occasionally for 5-10 minutes.
Serving suggestions
As you can see, this dish is surprisingly versatile. Topped with freshly chopped chives, everything comes together nicely. Avocado scrambled eggs pair especially well with Garlic Toast, Crock-Pot Breakfast Potatoes, Sautéed Kale, or Breakfast Sausage. But you can also opt for a sweet side like Fruit Salad, Kiwi Smoothie, Mini Pancakes, or Carrot Muffins.
Avocado Scrambled Eggs
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter
- 1 large ripe avocado chopped into ½-inch cubes
- Freshly ground pepper to taste
- 1 teaspoon chopped chives optional
Instructions
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Beat the eggs, milk, and salt in a bowl until the mixture is smooth.
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Heat a nonstick skillet over medium-low heat and melt the butter evenly in the pan.
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Pour in the egg mixture and stir gently with a spatula. When the eggs are about halfway set, add the avocado cubes and continue to cook until the eggs are soft and fluffy.
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Remove the pan from the heat, sprinkle freshly ground pepper over the eggs, garnish with chopped chives if desired, and serve immediately.
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Enjoy your healthy avocado scrambled eggs as a nutritious start to your day.
Nutrition
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