Avocado Topped with Cheesy Scrambled Eggs

Tawnie Kroll, RDN

Avocado and eggs – the perfect pair! Top avocado halves with scrambled eggs for a breakfast that’s equally nutritious and delicious – not to mention, beautiful!


This recipe was reprinted with permission from Tawnie Kroll, RDN

Total Time
Prep Time
Cooking Time


4 medium Avocados
4 large Eggs
2 Tbsp Microgreens (for garnish)
1/2 small Roma tomato, diced
1/4 cup Shredded cheddar cheese
1 Tbsp Olive oil
Salt and pepper, to taste
Hot sauce (optional)


  1. Cut the avocados in half and remove pits. Scoop a little bit of avocado out of each half to make a bowl shape to fit the egg in. Set aside.

  2. Heat olive oil in a small pan over medium heat.

  3. Crack eggs into a bowl and beat with a fork until well combined. Pour the eggs into the heated pan and allow them to cook, stirring gently. Scramble the eggs and mix in the cheese, salt and pepper about 1 minute before the eggs are done. You can either mix in the tomatoes and micro greens, or top on your eggs whichever you prefer.

  4. Scoop eggs into the avocado, and enjoy!


Nutritional Information

Makes 8 servings
Per Serving
  • Calories: 226
  • Total fat: 20g
  • Saturated Fat: 3.8g
  • Sodium: 138mg
  • Carbohydrate: 9g
  • Dietary Fiber: 7g
  • Protein: 6g

Myplate Equivalents

Protein: 0.5 oz
Grain: 0
Fruit: 0
Vegetable: 0.75 cup
Dairy: 0