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Scrambled Eggs Avocado

Scrambled Eggs Avocado

(6 servings)    Printable Version
  • 8 eggs
  • 1/2 cup light cream
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 avocado - peeled and cubed (about 1 cup)
  • 2 Tablespoons butter or margarine
  • 12 slices bacon - crisply fried and crumbled
Mix eggs, cream, salt and pepper with fork. (Gently) stir in avocado. Heat butter in skillet over medium heat until just hot enough to sizzle drop of water. Pour egg mixture into skillet.

As egg mixture begins to set at bottom and side, lift cooked portion with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout but still moist. Sprinkle bacon on eggs.

Classic Recipe: Scrambled Eggs Avocado

Classic recipe from a 1971 General Mills recipe card. Remember not to over-stir or the avocado will make the eggs appear green.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

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