One of the things about being on South Beach for so long is that I’ve noticed a definite shift in my tastes. Things that I would never have eaten before (like salmon, for instance), I am eating regularly and enjoying. And although I’m not nearly as daring as some, I have branched out of my comfort zone and am trying recipes with new flavor combinations. This recipe is one of those. I’ve had it for a long time but never tried it because, frankly, I thought “ewww.” But when I made it recently, my reaction was more like “yum.” Both Matt and I really enjoyed it and I believe it will become a favorite for its yummy flavor, healthful goodness, and ease of preparation.
AVOCADO SCRAMBLED EGGS
Recipe from Taste of Home Quick Cooking Annual Recipes 1999
8 eggs
1/2 C milk
1/2 t salt
1/4 t pepper
1 medium ripe avocado, peeled and cubed
2 T butter or margarine (I use SmartBalance spread or sticks)
6 bacon strips, cooked and crumbled (I use turkey bacon)
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 eggs are completely set. Sprinkle with bacon.
Yields: 6 servings
(I adjusted the amount of the ingredients to make only 2 servings.)