Avocado Eggs

7 Avocado Eggs

Tasty tropical flavors for breakfast give the morning a sunny start even on the chilliest winter’s day.

Serves 6


12 large fresh eggs

3 tbsp. heavy cream

2 tbsp. butter

½ small onion, finely chopped

1 clove garlic, finely chopped

3 medium ripe tomatoes, skinned, seeded and chopped

1 jalapeno chili, finely chopped (seeded for a milder flavor)

1½ tbsp. fresh cilantro, finely chopped

1 tbsp. fresh lime juice

1 cup (113g) cheddar cheese, shredded

1 large avocado, skinned and chopped

6 tbsp. sour cream

Salt and pepper to taste


  1. The evening before, mix together the onion, garlic, tomatoes, chili, cilantro and lime juice in a ceramic bowl.
  2. Cover and refrigerate overnight for the flavors to blend.
  3. In the morning: Remove the salsa mix from the refrigerator and allow it to reach room temperature.
  4. Break the eggs and beat well together with the cream and season to taste.
  5. In a large skillet, heat the butter until melted and add the eggs.
  6. Scramble the eggs as desired.
  7. Portion the eggs out onto individual serve plates and top with the pre-made salsa, avocado, cheese and the sour cream.

Nutritional Facts per serve: Calories 392, Fat 32.1g, Carbohydrate 8.7g, Dietary Fiber 3.3g, Net Carbs 5.4g, Protein 19.3g

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