Avocado and Scrambled Eggs with Salsa
Breakfast
2-3
5 minutes
5 minutes
339
Ingredients:
Directions
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Step 1.
Add eggs and milk to your Whiskware Egg Mixer and whisk together.
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Step 2.
In a large non-stick skillet, melt butter over medium-low heat. Add egg mixture and let cook until eggs begin to set (about 1 minute). Gently push eggs around pan, letting any uncooked egg run onto the bottom.
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Step 3.
When eggs are nearly cooked, sprinkle in cheese and stir as eggs finish cooking and cheese melts. Just before serving, stir in avocado
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Step 4.
Season with salt and pepper and top with plenty of fresh salsa.
Don't Forget
Eggs are fluffier when made with our Egg Mixer
Prepare
Cleanly + easily crack eggs and separate yolks with our built in lid design.
Whip
Secure the lid and evenly whip air in up to 8 eggs at once with the confidence that none of it will spill.
Clean
Dishwasher safe and BPA free means that cleanup is a snap!
Recipe Note
How to tell when an avocado is ripe?
To determine if an avocado is ripe, gently squeeze it in your palm. If it yields to gentle pressure, it's ripe. If it feels hard or has no give, it's not yet ripe and needs time to ripen. You can also check the stem end for a slight indentation. If it pops out easily, the avocado is ripe, if it doesn't budge, it needs more time to ripen. Additionally, you can remove the stem end, if it's brown underneath the avocado is overripe.
Ingredients:
