Spicy Scrambled Eggs with Avocado
Spicy Scrambled Eggs with Avocado
Ingredients
For the Scrambled Eggs
- 8 large eggs
- 1/4 cup milk, whole or 2%
- 1 tablespoon hot sauce, such as Sriracha or Tabasco
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon red pepper flakes, optional, for extra heat
For the Avocado Topping
- 2 avocados, ripe, pitted and peeled
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the avocado topping: In a small bowl, mash the ripe avocados with a fork until desired consistency. Stir in the lime juice and 1/4 teaspoon of salt. Set aside.
⏱️ 3 min
- 2
Prepare the egg mixture: In a medium bowl, whisk together the large eggs, milk, hot sauce, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and red pepper flakes (if using) until well combined and slightly frothy.
⏱️ 2 min
- 3
Cook the scrambled eggs: Heat the butter in a large non-stick skillet over medium-low heat until melted and shimmering. Pour in the egg mixture. Let the eggs sit undisturbed for about 30 seconds until the edges just begin to set.
⏱️ 1 min
- 4
Using a rubber spatula, gently push the cooked portions of the eggs from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue to cook and gently fold the eggs until they are mostly set but still moist and creamy. Do not overcook.
⏱️ 4 min
- 5
Serve immediately: Divide the spicy scrambled eggs among four plates. Top each serving generously with the prepared avocado mixture. Garnish with fresh chopped cilantro, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Scrambled Eggs with Avocado
Ingredients
For the Scrambled Eggs
- 8 large eggs
- 1/4 cup milk, whole or 2%
- 1 tablespoon hot sauce, such as Sriracha or Tabasco
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon red pepper flakes, optional, for extra heat
For the Avocado Topping
- 2 avocados, ripe, pitted and peeled
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the avocado topping: In a small bowl, mash the ripe avocados with a fork until desired consistency. Stir in the lime juice and 1/4 teaspoon of salt. Set aside.
⏱️ 3 min - 2
Prepare the egg mixture: In a medium bowl, whisk together the large eggs, milk, hot sauce, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and red pepper flakes (if using) until well combined and slightly frothy.
⏱️ 2 min - 3
Cook the scrambled eggs: Heat the butter in a large non-stick skillet over medium-low heat until melted and shimmering. Pour in the egg mixture. Let the eggs sit undisturbed for about 30 seconds until the edges just begin to set.
⏱️ 1 min - 4
Using a rubber spatula, gently push the cooked portions of the eggs from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue to cook and gently fold the eggs until they are mostly set but still moist and creamy. Do not overcook.
⏱️ 4 min - 5
Serve immediately: Divide the spicy scrambled eggs among four plates. Top each serving generously with the prepared avocado mixture. Garnish with fresh chopped cilantro, if desired.
⏱️ 1 min