Cheesy Scrambled Eggs in Avocado

I'll admit, I have to be careful with eggs. My tummy does not like eggs very much so, unless it's cooked in something, I usually don't eat them. This recipe looked amazing though so I thought I would give it a try. Also, I was able to modify the recipe to stuff half my avocados with mashed potatoes instead of egg too. Turned out really well.

• 1 ripe avocado

• sea salt to taste
• 1 Tbsp butter
• 2 extra large, whole eggs
• 1 oz shredded Mozzarella
• 1 oz cooked bacon, diced

• quartered heirloom tomatoes for serving
• fresh herbs (parsley, chives, or basil) for topping)
• black pepper, to serve

Prepare avocado first by halving, pitting, and then gently peeling to remove skin (removing the skin is optional, however it's easier to eat and slice into it when removed). Scoop out some of the avocado flesh, leaving a 1 cm thick edge around to create a 'boat.' Season with salt and set aside.

Lightly whisk the eggs. Melt the butter over low-medium heat in the same nonstick pan. As it begins to bubble, add the eggs and stir them around until just starting to cook through (it takes about 3 minutes). Once they've set to an almost custard-like consistency, remove from heat and quickly add the cheese; folding it through the eggs until the cheese has melted (the eggs will continue to set from the heat of the pan). Spoon into the prepared avocado boats.

Season with the crispy bacon, herbs and pepper. Serve with tomatoes.

Serves 1

Total Time: 10 minutes

Recipe from https://cafedelites.com/cheesy-scrambled-eggs-in-avocado/