Creamy Scrambled Eggs with Bacon & Avocado
Sixty-eight percent of this plate’s energy comes from fat. Olive oil in the pan, cream cheese stirred into the eggs, half an avocado sliced alongside, and three strips of bacon fried until they shatter. The whole thing takes 10 minutes.
The scrambled eggs set the tone. Low heat, steady stirring, and a tablespoon of reduced-fat cream cheese folded in right before the eggs fully set. That last step is the difference between rubbery scramble and the kind where the texture itself is the point. Scallion rings on top, toasted whole wheat on the side. 717 calories, 30g of protein, 10g of fiber.
Sixty-eight percent of this plate’s energy comes from fat. Olive oil in the pan, cream cheese stirred into the eggs, half an avocado sliced alongside, and three strips of bacon fried until they shatter. The whole thing takes 10 minutes.
The scrambled eggs set the tone. Low heat, steady stirring, and a tablespoon of reduced-fat cream cheese folded in right before the eggs fully set. That last step is the difference between rubbery scramble and the kind where the texture itself is the point. Scallion rings on top, toasted whole wheat on the side. 717 calories, 30g of protein, 10g of fiber.
Ingredients
- eggs 2
- bacon 3 slices
- scallion 1
- avocado 0.5
- olive oil 1 tablespoon
- cream cheese, reduced fat 1 tablespoon
- bread, whole wheat 2 slices
Method
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Whisk the eggs in a bowl using a fork. Slice the scallion into rings and the avocado into slices.
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Heat the oil in a pan and pour in the egg mixture. Reduce the heat and keep stirring the egg until it's nearly completely set. Then, stir in the cream cheese until it becomes creamy and turn off the heat.
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Place the bacon slices in a dry frying pan and heat them until they become crispy, about 2 minutes on each side.
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Serve the creamy scrambled eggs with the crispy bacon and avocado on a plate. Sprinkle the sliced scallion on top. Season with salt and pepper to taste.
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Serve with the (toasted) bread.
Stir the cream cheese into the eggs only after they are nearly fully set, not earlier. Adding it too soon dilutes the egg mixture and you lose the creamy pockets. The residual heat from the pan finishes incorporating it in seconds.
Behind this recipe
Can I use regular cream cheese instead of reduced-fat?
Both work. Reduced-fat cream cheese has a slightly firmer texture that holds its shape in hot eggs a bit longer, but full-fat cream cheese melts faster and makes the scramble even richer. The macro difference is small: about 15 extra calories per tablespoon.
Is 54 grams of fat in one breakfast too much?
That depends on what the rest of your day looks like. This plate gets 68% of its energy from fat, mostly from avocado, olive oil, and cream cheese. A 2019 study found that whole avocado at breakfast, compared to a carb-matched meal without avocado, increased the gut satiety hormone PYY by 3.2 times and reduced insulin by 31%, shifting fullness from crash-prone insulin signaling to more sustained gut-hormone signaling. The caveat: that study used 136 grams of avocado, roughly twice what is in this recipe.
Why fry the bacon in a dry pan?
Bacon carries enough fat between its layers to cook itself. Starting in a dry pan lets it render its own fat slowly, which produces crispier results than adding oil. The rendered fat also means you are not adding extra calories from a cooking medium.
