Scrambled Eggs in Avocado

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  Avocado
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  1/2 teaspoon salt
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  1/2 teaspoon black pepper (4 grinds of cracked pepper)
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  Butter(15g)
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  Egg, Whole, Large
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  Skim Milk(30g)
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  Mozzarella Cheese(30g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Bacon(30g)
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  Tomato, Cherry(240g)
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  Parsley, Fresh(5g)

Instructions

1. 1Cook the bacon in a nonstick skillet over medium-high heat for 6–8 minutes, stirring occasionally, until golden brown and crisp. Transfer to a paper towel–lined plate.
2. 2While bacon cooks, halve the avocados lengthwise, remove the pit, and gently scoop out flesh from the center, leaving a ½-inch–thick shell to form a "boat." Season the boats lightly with salt and pepper, then set aside.
3. 3Whisk together the eggs, skim milk, salt, and pepper in a bowl until combined.
4. 4Melt the salted butter in the same nonstick skillet over medium heat for about 1 minute until foaming.
5. 5Pour the egg mixture into the skillet and let sit for 5 seconds, then stir gently with a rubber spatula using long, folding strokes for 5–7 minutes over medium heat, pushing the eggs into soft piles, until they reach a custard-like consistency with no visible liquid remaining.
6. 6Remove from heat and immediately fold the part-skim mozzarella through the eggs for 10 seconds—the residual heat will melt the cheese completely.
7. 7Spoon the warm scrambled eggs evenly into the two avocado boats while still hot. Top each with half the crispy bacon, halved cherry tomatoes, and fresh parsley.
8. 8Serve immediately with any remaining tomatoes on the side.