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Avocado Breakfast Boats
What You’ll Need
2 avocados, halved and pitted
2 ripe plum tomatoes, seeded and diced
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon finely diced jalapeno (optional)
1 tablespoon lime juice
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
8 eggs
What to Do
Using a spoon, scoop the avocado out of the skin in one piece, keeping the shell intact. Dice avocado and place in a large bowl. Toss with tomato, onion, cilantro, jalapeno, if desired, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and refrigerate until ready to use.
In a medium bowl, beat eggs with remaining salt and pepper.
Coat a skillet with cooking spray and heat over medium-high heat. Add eggs to skillet and scramble until set, stirring occasionally.
Evenly divide scrambled eggs into avocado shells and top with avocado mixture. Serve immediately.
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