Avocado & Baby Swiss Scramble<\/p>\n
<\/p>\n
12 Extra Large Eggs<\/p>\n
1\/4 C. Heavy Whipping Cream<\/p>\n
3 tsp. Unsalted Cultured Butter<\/p>\n
Sea salt and freshly ground black pepper<\/p>\n
3 oz. Baby Swiss Cheese (thinly sliced)<\/p>\n
3 ripe avocados (pitted and sliced)<\/p>\n
Fresh chives (for garnish)<\/p>\n
<\/p>\n
Crack the eggs into a medium sized mixing bowl. Add cream and whisk until the mixture becomes foamy and light.\u00c2\u00a0 In a 10-inch skillet over medium heat, melt the butter until it foams, then turn the heat down to low and slowly pour in the egg mixture.\u00c2\u00a0 Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once eggs begin to set, stirring slowly will create large, cloud-like curds. The cooking process takes about 10 minutes to create nice soft eggs.\u00c2\u00a0 Season the eggs with freshly ground black pepper and sea salt. Serve with a few slices of avocado and Baby Swiss, and sprinkle with chopped fresh chives.<\/p>\n","protected":false},"excerpt":{"rendered":"
Avocado & Baby Swiss Scramble 12 Extra Large Eggs 1\/4 C. Heavy Whipping Cream 3 tsp. Unsalted Cultured Butter Sea salt and freshly ground black pepper 3 oz. Baby Swiss Cheese (thinly sliced) 3 ripe avocados (pitted and sliced) Fresh chives (for garnish) Crack the eggs into a medium sized mixing bowl. Add cream and whisk until the mixture becomes foamy and light.\u00c2\u00a0 In a 10-inch skillet over medium heat, melt the butter until it foams, then turn…<\/p>\n