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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Unique and tangy. For a really bold and dramatic look, serve these on black square dishes (I got mine at Bed, Bath, and Beyond. ) with sour cream on the side and 2 strips of bacon criss-crossed over the cream. Ingredients:
1 medium ripe avocado |
1 1/2 tablespoons mayonnaise |
1 tablespoon fresh lemon juice |
1 tablespoon red onion, finely chopped (optional) |
salt and pepper, to taste |
4 large eggs |
2 tablespoons heavy cream |
2 tablespoons butter |
shredded cheddar cheese or sour cream or salsa, for topping |
Directions:
1. Halve, pit, and peel the avocado; chop it into small bits.
2. Combine the avocado bits, mayonnaise, lemon juice, and onion (if using); mash slightly, then stir the mixture thoroughly.
3. Season to taste with salt and pepper; set aside.
4. Beat the eggs and heavy cream together.
5. Using 2 skillets set over medium-high heat, melt 1 Tbsp butter in each and pour half the egg mixture into each.
6. When the eggs are nearly set, but still moist on top, spoon 1/2 the avocado mixture onto each omelet.
7. Fold one side over the other and leave each in its pan set over low heat for another 1-2 minutes; slide onto warm plates.
8. Top with shredded cheese, sour cream, and/or salsa, if desired; serve immediately.
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