Soft Scrambled Eggs With Avocado Food

AVOCADO TOAST WITH CREAMY SOFT SCRAMBLED EGG

Steps:

• Coarsely mash the avocados in a bowl with the lemon zest and juice, 1/4 teaspoon salt and pepper to taste. Spread the mash evenly onto the toasts.
• Melt the butter in a medium nonstick skillet over medium-low heat. Add the cream cheese, eggs and 1/4 teaspoon salt and cook, stirring constantly with a rubber spatula, until the mixture is just set with small, creamy curds, about 5 minutes. Spoon the eggs onto the toasts and top with the radishes and chives. Sprinkle with salt.

AVOCADO SCRAMBLED EGGS

Steps:

• In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.

AVOCADO SCRAMBLED EGGS

Steps:

• Crack two eggs in a bowl and whisk until combined.
• Heat a non-stick skillet over medium-low heat. Add the butter and melt slowly. Once melted, add the egg and allow it to sit in the pan for at least 20 seconds.
• Using a spatula, lift under the egg and fold it over twice. Allow to cook for 10 seconds. Add the avocado and cheese (if adding) and fold again. Cook for 10 seconds.
• Remove from heat and rest for a few seconds. Add flake salt and ground pepper. Serve while hot.

SOFT SCRAMBLED EGGS WITH KALE AND CRISPY QUINOA

Steps:

• Set a large nonstick skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat to shimmering. Add the ginger and cook until fragrant, about 15 seconds. Add the quinoa and shake the skillet to spread it out into an even layer. Cook, without stirring, until the bottom gets crispy, about 3 minutes.
• Flip the quinoa and continue cooking until the other side gets crispy, about 3 minutes. Add the kale, season with a pinch of salt and a twist of pepper, stir to combine and cook for 1 minute. Transfer to a plate and set aside.
• In a medium bowl, whisk together the eggs and coconut water to thoroughly blend. Wipe out the skillet, set it over medium-high heat and add the remaining 1 tablespoon olive oil, then immediately add the eggs and begin stirring. Season the eggs with a pinch of salt and a twist of pepper. Cook, stirring constantly, until small, soft curds form, about 2 minutes.
• Serve the scrambled eggs on top of the crispy quinoa.
• Make the quinoa: In a medium saucepan, combine 3 1/4 cups water, 2 cups quinoa (rinsed) and a good pinch of salt. Bring to a boil. Stir the quinoa, cover, reduce the heat to maintain a gentle simmer and cook until the quinoa pops open (releasing the circular white germ of the seed) and all the liquid is absorbed, about 15 minutes. Spread the quinoa out on a sheet pan and let cool before transferring it to an airtight container. Cooked quinoa will last up to 5 days in the fridge.

SCRAMBLED EGGS WITH AVOCADO AND CHEESE

Steps:

• In a mixing bowl, whisk the eggs, water, salt, and pepper.
• Let the butter melt in a large nonstick skillet over medium heat; Tilt pan around to coat the bottom of the skillet with melted butter.
• When butter foams, pour in egg mixture all at once.
• Let stand for 20 seconds.
• Cook, stirring, until light and fluffy but not too dry.
• Add in cheese and avocado; stir until blended and cheese is melted.
• Garnish with parsley; serve hot.

SCRAMBLED EGGS WITH ASPARAGUS, GOAT CHEESE, AND AVOCADO

Steps:

• Place nonstick skillet over high heat.
• Beat together eggs and egg whites, adding salt and pepper to taste.
• Add heavy cream.
• Spray skillet with nonstick cooking spray when skillet is hot and pour in eggs all at once.
• Pour asparagus and avocado over eggs, add mushroom and onion.
• Scramble gently, then add goat cheese. Make to order!

AVOCADO WITH SCRAMBLED EGGS

Steps:

• Melt the cheese on top of your scrambled eggs, remove to your plate and top with the avocado dip.
• My dh likes to put hot sauce or picante sauce on top!

SOFT SCRAMBLED EGGS WITH SMOKED SALMON AND AVOCADO

Steps:

• Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a 10-inch nonstick skillet over medium heat. Melt the butter until it foams; then turn the heat down to low and slowly pour in the eggs. Using a heat-resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloudlike curds. This process takes about 10 minutes. It sounds easy, but perfect scrambled eggs that are soft and custardlike with no brown color are the sign of a really good cook. Season the eggs with a few cranks of black pepper and good salt, like fleur de sel. I like serving these with a few slices of avocado and smoked salmon, maybe a little chopped fresh chives. Once you perfect these, you'll never order eggs at a diner again.

SOFT SCRAMBLED EGGS WITH SMOKED SALMON AND AVOCADO

Steps:

• Crack eggs into a bowl and add the cream, whisk until the eggs look foamy. (Important to whisk to incorporate air into the egg mixture.makes the scrambled eggs turn out light and fluffy.).
• Heat a large nonstick skillet over medium heat.
• Add butter and melt until it foams, then turn the heat down to low.
• Slowly pour in the egg mixture.
• Using a rubber spatula, slowly stir the eggs from the outside of the pan to the center. (Once eggs begin to set, stirring slowly will create large, fluffy results.).
• *This takes approximately 10 minute Don't let the eggs brown. Be patient!
• Season the eggs with salt and pepper.
• Serve with slices of avocado and smoked salmon. Garnish with chives, if desired.