Dress up your scrambled eggs with a bit of avocado to make it even heathier and packed with healthy fats.
If you’re looking for ways to make breakfast healthier and more sustaining for a long day, a great way to do it is to add avocado to your scrambled eggs. Not only is this dish low-carb, it’s also packed with great nutrition.
» You might also like these baked avocado eggs.
I love eggs in just about any form, but plain scrambled eggs can get really boring. I like to add bacon or ham and cheese, but that too can get old after a while. Avocado adds variety and, maybe not so surprisingly, the two go together really well.
If you’re on a keto or low-carb diet, this is the perfect breakfast. You can add cheese, too, if you’re not dairy free. It’s simple and tasty, just like breakfast should be.
How to Make Perfect Scrambled Eggs
The key to making perfect scrambled eggs is not just one simple thing. It’s a combination of things. If you put them all together, you’ve got fluffy and light eggs.
Start by adding 2 eggs to a bowl and whisking them until the whites and yolks have been fully combined. Chop the avocado into small chunks (not too small or they’ll fall apart in the eggs.
You’ll need a non-stick pan and a spatula. I like to use a silicon spatula because the eggs don’t stick to it as you move them around the pan. Heat the pan over medium-low heat. The most important aspect of making great eggs is not to overheat the pan.
Add a pat of butter and allow it to slowly melt in the pan. If it sizzles, the pan is too hot. Pour the eggs into the pan and let them sit for at least 30 seconds. They also should not sizzle. If they do, take the pan off the heat and turn the heat down before re-adding it.
Now lift the egg from the bottom with the spatula and fold it over a few times. Then let it sit for another 10 seconds. Add the avocado (and cheese, if you want) and fold again. Cook for another 10 seconds.
Remove from the heat and let it rest for a few seconds. Add flake salt and a bit of ground pepper. Serve it while it’s hot.
Shouldn’t I add milk?
I personally don’t like adding milk or cream to my eggs. Some people swear by it, saying the milk makes them extra fluffy, but I disagree with that. I think milk waters it down and there is never any visible proof that the eggs are fluffier. Also, milk contains carbs that you might not want to ingest if you’re on a low-carb or, specifically, keto diet.
The real key to fluffy eggs is not to cook them on too high heat and not to mess around with them in the pan. Folding is so much better than crumbling the eggs. The more you crumble, the less fluffy they will be.
When to Add the Avocado
Avocado has a creamy, silky taste and a texture that blends perfectly with scrambled eggs. But the taste changes as it heats up. It’s my preference to add the avocado right at the end of cooking, so it only heats up for about 10 seconds before being removed from the pan.
It’s just enough to soften the avocado and bring it to temperature so it’s no longer cold. Both the egg and avocado benefit from a little salt right after cooking, as well.
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Avocado Scrambled Eggs
- 2 large eggs
- 1 tbsp unsalted butter
- 1/2 avocado
- Flake Salt to taste
- Ground black pepper to taste
- shredded cheddar cheese optional
- Crack two eggs in a bowl and whisk until combined.
- Heat a non-stick skillet over medium-low heat. Add the butter and melt slowly. Once melted, add the egg and allow it to sit in the pan for at least 20 seconds.
- Using a spatula, lift under the egg and fold it over twice. Allow to cook for 10 seconds. Add the avocado and cheese (if adding) and fold again. Cook for 10 seconds.
- Remove from heat and rest for a few seconds. Add flake salt and ground pepper. Serve while hot.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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