EGGS AVOCADO
Fun to share with guests for breakfast, friends after the show, or anytime! Friendly, filling fare at any hour. Great with parmesan french bread. I like to add cream cheese and diced tomato to mine. A Betty Crocker recipe (1971)
Provided by SmHerndon
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix eggs, cream, salt & pepper with a fork; stir in avocado.
- Heat butter in skillet over medium heat until just hot enough to sizzle a drop of water;.
- Pour mixture into skillet. I personally like to add cream cheese at this time. 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 tomato if desired.
- Remove from heat and sprinkle bacon on servings.
Nutrition Facts : Calories 432.6, Fat 39.7, SaturatedFat 14.4, Cholesterol 336.2, Sodium 896.2, Carbohydrate 4.5, Fiber 2.3, Sugar 0.8, Protein 14.9
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