Recipe Contest Entry, Main Courses: Scrambled Eggs

Before I retired, I didn't have time for dinner parties. Instead, I often prepared Saturday or Sunday Brunches for my friends. The following is one of my favorite Breakfast or Brunch recipes.

AVOCADO AND SOUR CREAM SCRAMBLED EGGS
An original recipe by BumbleBeeBoogie.
(My favorite Brunch recipe)

2 tablespoons of butter
1 teaspoon virgin olive oil
4 large eggs, at room temperature
1 ripe avocado, peeled and mashed with a fork into small chunks
1/2 teaspoon lemon juice (add to the mashed avocado for color retention)
2 green onions, white and green parts, thinly sliced
1/3 cup sour cream
salt and freshly ground pepper, to taste

Prepare the optional side dishes and toast.

Prepare the avocado and lemon mixture in a small bowl. Cover and refrigerate.

Slice the green onions and reserve.

In a large bowl, whisk the eggs, salt and pepper together until blended. Add the mashed avocado and the salt and pepper.

In a small to medium size non-stick frying pan, melt the butter and olive oil over low heat (the olive oil will help prevent burning the butter.) Add the green onions and saute them for 2 minutes.

Add the whisked eggs mixture to the onions over low heat. Stir constantly with a spatula (not a fork), bringing the mixture from the edges of the pan to the center until the eggs just begin to set. Do not overcook.

Remove the pan from the heat and immediately stir the sour cream into the egg mixture. Briefly, return the pan to low heat, stirring with a spatula to blend the egg mixture until it sets. Take care that the scrambled eggs remain moist.

Serve immediately with optional sides of bacon or ham, or steamed shrimp or salmon, accompanied with fresh fruit and my Finnish Limpa Bread toast or other good quality toast.

Serves 3 to 4 people.