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10-Minute Scrambled Eggs with Avocado – Creamy Delight

Scrambled eggs with avocado
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A simple and nutritious breakfast of scrambled eggs with avocado and fresh tomatoes.

Ingredients

Scale
  • 4 large eggs
  • 2 tablespoons milk or heavy cream
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 ripe avocado, sliced
  • 2 medium tomatoes, chopped
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Crack the eggs into a bowl and whisk with milk, salt, and black pepper until smooth.
  2. Heat butter in a nonstick skillet over medium-low heat.
  3. Pour the eggs into the skillet and gently stir with a spatula.
  4. Cook for 3–5 minutes, stirring slowly, until the eggs are soft, fluffy, and just set.
  5. Slice the avocado and arrange it on a plate.
  6. Chop the tomatoes and season with olive oil, lemon juice, salt, and black pepper.
  7. Serve the scrambled eggs with sliced avocado and fresh chopped tomatoes.
  8. Sprinkle extra black pepper over the eggs, avocado, and tomatoes before serving.

Notes

  • Use ripe avocado for the best texture and flavor.
  • Adjust seasoning to taste.
  • For a creamier texture, cook the eggs on low heat.

Nutrition

Keywords: Scrambled eggs with avocado, Avocado and eggs, Tomato avocado breakfast, Low carb breakfast plate, Easy breakfast recipe, High protein breakfast

Find it online: https://mealcooked.com/scrambled-eg-gs-with-avo-cado-recipe/