Cheesy Scrambled Eggs in Avocado With Crispy Bacon Pieces

Ingredients

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Salt

  Table

  1 dash or 0.4g

• Butter

  Unsalted

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Mozzarella cheese

  Whole milk

  30g

• Bacon

  Raw, cured pork

  30g

• Cherry Tomatoes

  Woolworths

  16 oz or 454g

• Basil

  Fresh

  100g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Prepare avocado first by halving, pitting, and then gently peeling to remove skin (removing the skin is optional, however it's easier to eat and slice into it when removed). Scoop out some of the Avocado flesh, leaving a 1cm thick edge around to create a 'boat.' Season with salt and set aside.
2. Fry the bacon pieces in a nonstick pan (add oil only if needed) until golden and crisp; transfer to a warm plate.
3. Lightly whisk the eggs. Melt the butter over low-medium heat in the same nonstick pan. As it begins to bubble, add the eggs and stir them around until just starting to cook through (it takes about 3 minutes). Once they've set to an almost custard-like consistency, remove from heat and quickly add the cheese folding it through the eggs until the cheese has melted (the eggs will continue to set off the stove from the heat of the pan). Spoon into the prepared avocado boats.
4. Season with the crispy bacon, herbs and pepper. Serve with tomatoes.
5. (source: https://cafedelites.com/cheesy-scrambled-eggs-in-avocado/)