Avocado Chili Crunch Scramble
Avocado Chili Crunch Scramble
Ingredients
For the Scrambled Eggs
- 8 large eggs
- 1/4 cup whole milk
- 2 tablespoons ghee
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Toppings
- 2 avocados, ripe, peeled, pitted, and cubed
- 2 tablespoons chili crisp, or to taste
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
In a medium bowl, whisk together the eggs, whole milk, kosher salt, and black pepper until well combined and slightly frothy. Do not over-whisk.
⏱️ 2 min
- 2
Heat a large non-stick skillet over medium-low heat. Add the ghee and allow it to melt and coat the bottom of the pan.
⏱️ 1 min
- 3
Pour the egg mixture into the heated skillet. 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 eggs from the edges towards the center, allowing the uncooked egg to flow underneath. Continue to gently fold and push the eggs until they are mostly set but still slightly moist and creamy. This should take about 3-5 minutes.
⏱️ 4 min
- 5
Remove the skillet from the heat immediately to prevent overcooking. Divide the scrambled eggs among four dark bowls.
⏱️ 1 min
- 6
Top each serving of scrambled eggs with the cubed avocado, a drizzle of chili crisp, and a sprinkle of fresh cilantro. Serve immediately with lime wedges on the side for squeezing.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado Chili Crunch Scramble
For the Scrambled Eggs
- 8 large eggs
- 1/4 cup whole milk
- 2 tablespoons ghee
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Toppings
- 2 avocados, ripe, peeled, pitted, and cubed
- 2 tablespoons chili crisp, or to taste
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
In a medium bowl, whisk together the eggs, whole milk, kosher salt, and black pepper until well combined and slightly frothy. Do not over-whisk.
⏱️ 2 min - 2
Heat a large non-stick skillet over medium-low heat. Add the ghee and allow it to melt and coat the bottom of the pan.
⏱️ 1 min - 3
Pour the egg mixture into the heated skillet. 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 eggs from the edges towards the center, allowing the uncooked egg to flow underneath. Continue to gently fold and push the eggs until they are mostly set but still slightly moist and creamy. This should take about 3-5 minutes.
⏱️ 4 min - 5
Remove the skillet from the heat immediately to prevent overcooking. Divide the scrambled eggs among four dark bowls.
⏱️ 1 min - 6
Top each serving of scrambled eggs with the cubed avocado, a drizzle of chili crisp, and a sprinkle of fresh cilantro. Serve immediately with lime wedges on the side for squeezing.
⏱️ 1 min