Avocado Scrambled Eggs with Cheddar Jalapeno Waffles

March 18, 2021

a stack of savory waffles next to a bowl of avocado scrambled eggs and


I prefer a savory breakfast over a sweet breakfast any day. If there’s eggs involved – even better! I like eggs scrambled, fried, and poached. All require a slightly different technique, all resulting in a tasty breakfast results. I was surprised to learn that when I went to culinary school one of the first things we were taught was how to properly cook eggs. Knowing how to execute eggs perfectly is a sure sign of an excellent chef. So I take great pride in the way I cook my eggs! And I’m only a little OCD about it. For breakfast perfection, I like adding some diced avocado into my scrambled eggs.


I feel like scrambled eggs are likely the most common preparate for families in America. (Do you agree?) Regardless, we all could brush up on our technique for making velvety scrambled eggs. Here are my best tips:

  • WHIP IT…whip it real good! It’s crucial that you whip some air into your eggs to get that fluffy velvety texture. Make sure that you combine the yolks and the eggs for a streak-free scramble. After whipping your eggs, season liberally with salt and pepper.
  • Use a non-stick skillet. The one thing you should ALWAYS cook in a non-stick skillet is eggs. It will make your life easier and yield much better results.
  • For realllyyy good eggs, start with some melted butter in the pan. It will keep those eggs super silk and taste so. darn. good.
  • Use lower heat that you expect to. If you’re like me, you cook most things on high heat. Properly cooked scrambled eggs happen over medium-low heat and require some patience. Better too low heat than too high. High heat results in tougher proteins and rubbery eggs.
  • Use a spatula to gently push the eggs from one side of the skillet to the other. I like to sweep the spatula around the edge of the skillet to create luscious egg folds then tilting the skillet if necessary to take care of any uncooked egg.
  • Finally, turn off the heat when the eggs seem just undercooked. There will be carryover cooking that happens, and it happens quickly. Underdone is better than overdone as they will fully set by the time they get to your breakfast plate.


Scrambled eggs are truly the most basic of basic dishes, but you’ll want to set yourself up for success with an awesome non-stick skillet, good whisk, and a rubber spatula that will help you obtain those luscious egg folds.

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Avocado Egg Scramble with Cheddar Jalapeno Waffles

  • Author: Kelsey Nixon
  • Yield: 4 servings 1x


  • 8 large eggs
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons creme fraiche or sour cream
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • 1 avocado, pitted, peeled and diced
  • Serving suggestion: Cheddar-Jalapeno Waffles and Burst Tomatoes and Bacon, recipes follow

Savory Cheddar-Jalapeno Waffles:

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 jalapeno, seeded and diced
  • ½ teaspoon kosher salt
  • 2 cups grated sharp Cheddar
  • 2 large eggs
  • 1 ¼ cups buttermilk
  • ¼ cup vegetable oil
  • Nonstick spray

Burst Tomatoes and Bacon:

  • 4 strips bacon
  • 2 pints heirloom cherry tomatoes


In a mixing bowl, vigorously beat the eggs, butter and creme fraiche together until light and frothy. Heat the olive oil in a large nonstick skillet over medium heat. Pour the egg mixture into the skillet, stirring slowly and gently with a rubber spatula. As soon as the eggs become big soft lumps, reduce the heat slightly and begin folding the eggs over themselves until no liquid remains. Season with salt and pepper and gently fold in the avocado.

Serve spooned over or alongside Cheddar-Jalapeno Waffles and Burst Tomatoes and Bacon if using.

Savory Cheddar-Jalapeno Waffles:

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, jalapeno, salt and 1 cup of the grated cheese.

In a separate mixing bowl, beat the eggs, then whisk in the buttermilk and vegetable oil. Incorporate the wet ingredients into the dry ingredients and mix just until combined.

Heat a waffle iron and spray with nonstick spray. Pour 1 1/2 cups of the batter into the waffle iron and cook until golden brown, about 5 minutes. (Follow the manufacturer’s directions. You may need to adjust amount of batter based on your waffle iron.) Transfer the waffles to a wire rack set over a baking sheet. Repeat with the remaining batter.

Just before serving, turn the broiler to low. Scatter the remaining 1 cup grated cheese over the waffles and broil just until the cheese has melted, about 1 minute.

Burst Tomatoes and Bacon:

In a cast-iron pan over medium heat, add the bacon and cook until crisp, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate. Remove all but 1 tablespoon of the bacon fat from the pan. Add the tomatoes and swirl them around the pan so they are fully coated in the bacon fat and glossy; add more bacon fat if needed. Cook the tomatoes until they are plump and about to burst, about 5 minutes. Remove to a serving dish and crumble the bacon on top. Serve immediately.

  • Category: breakfast

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