While the concept sounds simple (eggs and avocado, duh), it’s the execution that makes this recipe interesting. You whisk eggs with a bit of milk, then stir chunks of avocado directly into the raw egg. Next, tip the entire mix into a hot pan and scramble. The result? Super rich scrambled eggs with pockets of creamy avocado tucked throughout. A sprinkle of cooked bacon adds welcome bursts of crispy, salty flavor—like little exclamation points. It’s my new favorite easy breakfast recipe, and maybe it’ll be yours too?
Ingredients for Avocado Scrambled Eggs
- Eggs: The star ingredient in this dish? Eggs! The best eggs to buy are the ones that taste good to you, whether that’s free-range organic or just plain eggs. Our recipe calls for eight large eggs, but you can easily scale up or down as needed.
- Milk: A dash of milk gives the scrambled eggs a consistent texture while adding a bit of rich, sweet flavor. We suggest 2% milk, but skim or whole works too. If you’re dairy-free, look for a nondairy milk with no added sweeteners or flavorings.
- Salt and pepper: For seasonings, this recipe sticks to the classic duo of salt and pepper. If you’re looking to cut back on sodium, consider swapping in a salt-free spice blend.
- Avocado: Be careful when slicing an avocado—never hold it in your palm to cut. Instead, cut an avocado the right way by slicing it into quarters on a cutting board and simply pulling away the pit before peeling off the skin.
- Butter: Eggs are traditionally cooked in butter, which imparts rich flavor and keeps the eggs from sticking to the pan. If you’re avoiding dairy, look for a good meltable vegan butter.
- Bacon: Crumbles of cooked bacon add delicious flavor and crunch to the eggs. Use your favorite from our Test Kitchen’s best brands of bacon and then try our favorite method for cooking bacon: baking bacon! Or, you can swap in bacon bits for convenience.
Directions
Step 1: Prepare the egg mixture
In a bowl, beat the eggs. Whisk in the milk, salt and pepper. Finally, gently stir in the chunks of avocado.
Step 2: Cook the eggs
In a skillet over medium heat, melt the butter. Pour in the egg mixture. Cook, stirring gently, until the eggs are completely set.
Step 3: Top the eggs with bacon
Sprinkle the eggs with bacon.
Avocado Scrambled Egg Variations
- Try spice: Scrambled eggs are a blank slate for flavors. A dash of chili powder will add southwestern flavor that compliments the avocados, while red pepper flakes can add heat.
- Sprinkle with herbs: Almost any type of herb will taste amazing with these eggs. Go for soft herbs, not woody ones like rosemary and thyme that will overpower the eggs. Basil, cilantro, parsley, tarragon and chives are all wonderful options.
- Add cheese: Add savory richness to the avocado and eggs with just about any type of cheese you like. Our favorites include cheddar, white cheddar, feta and goat cheese.
- Serve with salsa: Add a dollop of your favorite store-bought salsa (or homemade salsa, for extra credit) on the side of your plate or cooked right in the pan with the eggs and avocado.
How to Store Avocado Scrambled Eggs
While avocado scrambled eggs are best eaten hot from the pan, they can be enjoyed later too. Store leftovers in an airtight container in the refrigerator for up to two days. Eaten cold, they make a tasty sandwich filling, or reheat them gently in the microwave.
Avocado Scrambled Egg Tips
How can you tell when an avocado is ripe?
To tell when an avocado is ripe, look for one with a dark, forest green skin that gives with a gentle squeeze—although don’t press too hard or you may bruise it. Overripe avocados will feel very soft. If you can find only rock-hard, bright green avocados at the store, learn how to ripen avocados quickly. Ripe avocados are buttery, tender and full of flavor, while unripe avocados are basically inedible!
What can you serve with avocado and eggs?
Pair soft, creamy avocado and eggs with something crunchy like toasted bread, a toasted bagel or crispy hash browns. Avocado scrambled eggs are delicious with many brunch dishes, including fresh fruit salads, a smoothie bowl or muffins. Since these eggs also make a great lunch or dinner, consider serving them with something less breakfast-y, such as a green salad, steamed broccoli or grilled asparagus.
