Ingredients
Scale
- 4 large eggs
- 4 slices of thick-cut bacon, chopped
- 1 medium ripe avocado, sliced or cubed
- 1/2 cup shredded sharp cheddar cheese
- 1 tablespoon unsalted butter or olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- Optional: Fresh chives or parsley for garnish
Instructions
- Begin by cracking the four eggs into a small mixing bowl. Whisk them vigorously with the sea salt and black pepper until the yolks and whites are fully combined and slightly frothy. Chop your bacon into bite-sized pieces and slice the avocado. Having everything ready before you turn on the heat ensures the eggs don’t overcook.
- Place a medium non-stick skillet over medium heat. Add the bacon pieces and fry them until they reach your desired level of crispiness. Use a slotted spoon to remove the bacon and set it aside on a paper towel, but leave about a tablespoon of the bacon fat in the pan. Add the butter to the pan. Pour in the whisked eggs and let them sit for 30 seconds before gently pushing them across the pan with a spatula. When the eggs are mostly set but still slightly moist, sprinkle the shredded cheddar cheese and cooked bacon over the top.
- Once the cheese has melted, slide the egg scramble onto two plates. Top each serving with the fresh avocado slices. The residual heat from the eggs will warm the avocado slightly without making it mushy. Garnish with fresh herbs if desired and serve immediately while hot.
- Cook Time: 15 minutes