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California Scrambled Eggs and Avocado

by Livestrong_Recipes  |  Nov 14, 2018

California Scrambled Eggs and Avocado
Photo Credit: lameeks/ Adobe Stock
  1. PREP
  2. 08 m
  • COOK
  • 02 m
  • 10 m

You simply can’t go wrong with the combination of eggs and avocado. And breakfast doesn’t get much more satisfying or scrumptious than this.



  • 1 tsp extra-virgin olive oil
  • 2 Free-Range Organic Eggs, Large Brown Grade A
  • 2 tsp fresh cilantro
  • 1/8 tsp Sea Salt, Coarse, Mediterranean
  • 1 pinch sea salt
  • 1/2 whole Avocado
  • 1/4 cup Pico de gallo


1 Heat the oil in a medium (PFOA-free) nonstick skillet over medium heat.
2 Whisk together the eggs, cilantro and 1/8 teaspoon of the salt in a liquid measuring cup or small bowl until well combined. Pour the egg mixture into the skillet and gently scramble until no longer runny, about 1 minute and 15 seconds.
3 Transfer to a plate or bowl and top with the avocado, remaining pinch of salt and pico de gallo. Make sure pico de gallo has been drained of excess liquid.