I used to think scrambled eggs were just a basic, functional breakfast. That all changed when I decided to fold in some diced avocado at the very end of cooking it was a revelation! The eggs became incredibly creamy and satisfying, transforming a simple meal into something special. This recipe for Avocado scrambled eggs is now my go-to for a breakfast that feels indulgent but is secretly packed with goodness.
You’re going to love this dish because it strikes the perfect balance between fluffy eggs and rich, buttery avocado, and it’s so simple to get right. It’s a nourishing breakfast that’s ready in just a few minutes. These creamy, savory eggs are proof that a few simple ingredients can create something truly memorable.
Ingredients
For the Creamy Eggs
- 4 large eggs
- 3 Tbsp whole milk
- 1 Tbsp butter
- 1/4 tsp fine salt
For the Avocado Addition
- 1 ripe avocado, diced into ½-inch pieces
How to Make the Best Avocado Scrambled Eggs
Step 1: Prepare the Avocado
First, prepare your avocado. Slicing the avocado, removing the pit, and dicing the flesh ahead of time ensures it’s ready to go the moment the eggs are done. Consequently, this prevents you from overcooking the eggs.
Step 2: Whisk the Eggs
Next, crack the eggs into a bowl with the milk and salt. It’s important to whisk everything vigorously until the mixture is pale yellow and frothy. This process incorporates air, which is the key to making the eggs light and fluffy.
Step 3: Gently Scramble
Now, melt the butter in a non-stick skillet over medium-low heat. Once foamy, pour in the egg mixture. Let it sit for about 20-30 seconds until the edges begin to set. Then, using a silicone spatula, gently push the eggs from the edges toward the center to create large, soft curds.
Step 4: Fold and Finish with Avocado
Continue this gentle motion until the eggs are about 90% cooked; they should still look slightly wet. Immediately remove the pan from the heat and gently fold in your diced avocado. The residual heat will finish cooking the eggs perfectly without turning the avocado mushy.
My Best Avocado Scrambled Eggs Tips
After making this recipe countless times, I’ve picked up a few tricks that take it from good to great.
The Secret to Non-Mushy Avocado
The single most important tip is to add the avocado off the heat. If you add it while the pan is on the burner, the delicate avocado will overheat and turn mushy. Folding it in at the very end keeps it warm while maintaining its perfect texture.
Low and Slow is the Key to Fluffy Eggs
Furthermore, avoid high heat at all costs. Cooking eggs slowly over a gentle, medium-low heat is the number one rule for a creamy scramble. High heat makes them rubbery, so patience is key.
My Personal Hack: A Squeeze of Citrus
Here’s a trick I discovered that isn’t in most recipes: a tiny squeeze of fresh lime or lemon juice over the finished dish does wonders. The acidity brightens the flavors and helps keep the avocado looking fresh and green.
Variations of Your Avocado Egg Scramble
While the classic recipe is fantastic, it also serves as a perfect canvas for other flavors. For an extra layer of savory goodness, sprinkle in shredded cheddar or crumbled feta during the last moments of cooking. If you like a little heat, add a pinch of red pepper flakes to the egg mixture. You can also boost the nutritional value by sautéing vegetables like spinach or bell peppers in the pan before adding the eggs.
For more delicious breakfast ideas, check out our Pancake recipe without eggs recipe.
FAQs
It’s a popular combination, so a few questions come up often. Here are the answers.
Do eggs and avocado go together?
Absolutely! They are a classic culinary pairing for a reason. The creamy texture of avocado perfectly complements the savory, fluffy nature of scrambled eggs, creating a satisfying and well-balanced meal.
Is scrambled egg and avocado good for you?
Yes, this is a highly nutritious meal. Eggs provide high-quality protein and vitamins, while avocados offer healthy fats, fiber, and potassium. Together, they create a balanced breakfast that keeps you feeling full and energized.
Is it okay to eat eggs and avocados every day?
For most healthy individuals, eating eggs and avocado daily is perfectly fine as part of a varied diet. Both foods offer significant health benefits, making this combination a fantastic and healthy staple.
Print
Avocado Scrambled Eggs
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Elevate your breakfast routine with these incredibly creamy Avocado Scrambled Eggs! This recipe transforms a simple dish into a satisfying and indulgent meal that’s secretly packed with goodness. By folding in buttery, diced avocado at the very end, you get perfectly fluffy eggs with a rich texture in every bite. It’s a nourishing, delicious, and easy breakfast that’s ready in just 10 minutes!
Ingredients
For the Creamy Eggs
4 large eggs
3 Tbsp whole milk
1 Tbsp butter
1/4 tsp fine salt
For the Avocado Addition
1 ripe avocado, diced into ½-inch pieces
Instructions
Prepare the Avocado: Slice the avocado, remove the pit, and dice the flesh into ½-inch pieces. Set aside so it’s ready to be added the moment the eggs are cooked, preventing them from overcooking.
Whisk the Eggs: In a medium bowl, crack the eggs and add the milk and salt. Whisk vigorously until the mixture is pale yellow, frothy, and completely combined. This incorporates air, which is the key to light and fluffy eggs.
Gently Scramble: Melt the butter in a non-stick skillet over medium-low heat until it’s foamy. Pour in the egg mixture and let it cook undisturbed for about 20-30 seconds, until the edges just begin to set. Using a silicone spatula, gently push the eggs from the edges toward the center of the pan, creating large, soft curds.
Fold and Finish with Avocado: Continue the gentle pushing motion until the eggs are about 90% cooked and still look slightly wet and glossy. Immediately remove the pan from the heat. Gently fold in the diced avocado. The residual heat will finish cooking the eggs to perfection without making the avocado mushy. Serve immediately.
Notes
Avocado Ripeness: For the best texture, use an avocado that is ripe but still firm to the touch. It should yield slightly to gentle pressure.
Low and Slow is Key: The number one rule for creamy eggs is to cook them over low heat. High heat will make them tough and rubbery. Patience is your best friend here!
Don’t Overcook: Remember to take the eggs off the heat when they still look a little wet, as they will continue to cook from the residual heat in the pan.
Brighten it Up: A small squeeze of fresh lime or lemon juice over the finished dish brightens up the flavors of both the egg and avocado and helps keep the avocado green.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Scrambled
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 329 kcal
- Sugar: 2g
- Sodium: 486mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 385mg
Keywords: avocado scrambled eggs, creamy scrambled eggs, healthy breakfast, keto breakfast, easy eggs, avocado breakfast, fluffy eggs
