Scrambled Eggs with Bacon and Avocado
Choose heavy, undamaged avocados. One that yields slightly to pressure is best for slicing and dicing; if pressure leaves a small indentation, the avocado is best mashed. Avoid very soft avocados, as they will be overripe and unusable.
2 slices bacon
2 large eggs
coarse sea salt
black pepper, freshly cracked
ΒΌ avocado, diced
toast, if desired
Brown bacon in a small skillet over medium heat, 3-5 minutes per side. Remove bacon; pour off all but 1 tsp. fat.
In a bowl, beat eggs with 2 Tbsp.water; season with salt and pepper. Pour into pan; cook, scraping bottom frequently with a flexible heatproof spatula, until just set, 2-3 minutes.
Transfer to a plate. Crumble bacon over top; sprinkle with avocado. Serve with toast, if desired.
Makes 1 serving.