Cathleen's Kitchen

AVOCADO EGG SCRAMBLE

Ingredients:
3 California avocados
Lemon juice
8 eggs
1/2 cup milk or light cream
3/4 tsp. salt
Few drops Tabasco
Butter or margarine
2 TBLsps. chopped green onion
4 to 6 slices cooked bacon cut into large pieces

Cut avocados lenghtwise into halves; remove pit and skin. Coat avocados with lemon juice. Beat eggs lightly with milk, salt and Tabasco. Melt butter in large skillet; add onion and saute lightly. Add egg mixture; cook over medium-low heat, stirring occasionally, until almost set. Spoon over avocados. Garnish with bacon. Serve at once. Makes 6 servings.

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