Hello, food lovers! Chef Andrew here.
Let’s be honest, mornings can feel like a race against the clock. We’re often caught between wanting something delicious and healthy, and only having a few minutes to spare. For years, I’ve seen people settle for bland cereal or a boring piece of toast. But what if I told you that you could have a vibrant, restaurant-quality breakfast in under 10 minutes?
Table of Contents
Today, I’m sharing my go-to recipe for Scrambled Eggs with Spinach and Avocado. This isn’t just about tossing ingredients in a pan; it’s about a specific technique that yields unbelievably creamy eggs, perfectly wilted spinach, and rich, satisfying avocado in every single bite. This dish is my secret weapon for starting the day feeling energized and happy, and I know it will become yours, too.
The #1 Trick for Unbelievably Creamy Scrambled Eggs with Spinach and Avocado
Equipment
- Non-stick skillet
Ingredients
- 2 large eggs
- 0.5 cup baby spinach packed
- 0.5 ripe avocado diced
- 1 tablespoon olive oil or butter
- salt to taste
- freshly ground black pepper to taste
Instructions
- Whisk eggs vigorously with salt and pepper until pale yellow and frothy (30 seconds). Dice avocado.
- Heat oil in a non-stick skillet over medium heat. Wilt spinach for 1 minute.
- Reduce heat to medium-low. Pour eggs over spinach. Gently fold for 2-3 minutes until creamy and slightly moist.
- Plate immediately. Top with diced avocado.
Notes
Why This Scrambled Eggs with Spinach and Avocado is a Breakfast Game-Changer
Before we even grab our pans, let me tell you why this simple dish is a permanent fixture in my breakfast rotation.
- Incredibly Fast: From your fridge to a beautiful plate in about 10 minutes. It’s genuinely faster than waiting in line at a coffee shop.
- A Powerhouse of Nutrients: You get a fantastic balance of high-quality protein from the eggs, essential vitamins and minerals from the spinach, and healthy fats from the avocado. It’s designed to keep you full and focused all morning.
- Minimal Cleanup: Everything is cooked in one pan. As a chef who has seen mountains of dishes, I can tell you that fewer dishes are always a massive win.
- Deliciously Creamy, Never Rubbery: Forget the dry, overcooked scrambled eggs of your past. I’m going to share my number one trick to get them perfectly soft and creamy, every single time.
Scrambled Eggs with Spinach and Avocado Ingredient Spotlight: The Simple Trio
Great cooking starts with great ingredients. The beauty of this recipe is its simplicity, so let’s make sure each of the three main components gets the respect it deserves.
- Large Eggs: They are the star of the show! Use the best quality eggs you can find. Farm-fresh or organic eggs often have richer, deeper-colored yolks, which adds to both the flavor and the final creamy texture.
- Baby Spinach: I always recommend baby spinach for this dish. It’s tender, has a milder flavor, and wilts down in seconds without releasing too much water. This is crucial for preventing your Scrambled Eggs with Spinach and Avocado from becoming soggy.
- Ripe Avocado: The perfect avocado should yield to gentle pressure but not feel mushy. This ensures you get beautiful diced pieces that hold their shape and provide that wonderful, buttery mouthfeel.
Chef Andrew’s #1 Trick for Unbelievably Creamy Eggs
Are you ready for the secret? It’s not a fancy ingredient or an expensive tool. It’s all about low heat and constant motion.
Most people make the mistake of cooking their scrambled eggs over high heat. This causes the proteins in the eggs to seize up and squeeze out water, resulting in a tough, rubbery, and dry final product. For unbelievably creamy eggs, you must keep your skillet on medium-low heat and gently but constantly stir the eggs with a rubber spatula. This method cooks the eggs slowly, allowing small, soft curds to form instead of large, tough ones. The result is a velvety, luxurious texture that feels incredibly decadent. Trust me, once you try it, you’ll never go back.
Recipe: Creamy Scrambled Eggs with Spinach and Avocado
A quick, nutritious, and incredibly satisfying breakfast perfect for any day of the week. This recipe is designed to be the best version of Scrambled Eggs with Spinach and Avocado you’ve ever made.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Servings: 1 person
- Cuisine: American
- Category: Breakfast
Ingredients of Scrambled Eggs with Spinach and Avocado
- 2 large eggs
- 1/2 cup baby spinach, packed
- 1/2 ripe avocado, diced
- 1 tablespoon olive oil (or butter for extra richness)
- Salt and freshly ground black pepper, to taste
Instructions of Scrambled Eggs with Spinach and Avocado
- Prep Your Ingredients: Dice your avocado and set it aside. In a small bowl, whisk the eggs vigorously with a pinch of salt and pepper until they are pale yellow and slightly frothy, about 30 seconds. This incorporates air, which helps make them fluffy.
- Wilt the Spinach: Heat the olive oil in a small, non-stick skillet over medium heat. Add the baby spinach and cook, stirring occasionally, until it has just wilted. This should only take about 1 minute.
- Scramble the Eggs (The Trick!): Turn the heat down to medium-low. Pour the whisked eggs into the pan over the spinach. Let them sit for about 20 seconds, then begin to gently push and fold the eggs from the edge of the pan to the center with a rubber spatula. Continue this slow, constant motion until the eggs are mostly cooked but still look soft, glossy, and slightly moist. This should take 2-3 minutes.
- Serve Immediately: Remove the pan from the heat immediately to prevent carryover cooking. Slide the scrambled eggs onto a plate and top with the fresh, diced avocado. Serve right away and enjoy the best Scrambled Eggs with Spinach and Avocado!
Tips, Tricks & Delicious Variations
- Don’t Salt Too Early: Adding salt to the eggs right before they hit the pan is key. Salting them too far in advance can break down the proteins and make them watery.
- Add Cheese: For an extra decadent version, sprinkle in 2 tablespoons of crumbled feta, creamy goat cheese, or grated sharp cheddar during the last 30 seconds of cooking.
- Spice It Up: A pinch of red pepper flakes or a dash of your favorite hot sauce mixed in with the eggs can add a wonderful kick.
- Add Aromatics: Sauté a clove of minced garlic or a tablespoon of finely chopped shallot in the olive oil for 30 seconds before adding the spinach for another incredible layer of flavor.
Frequently Asked Questions (FAQ)
I get a lot of questions about these simple ingredients, so I’ve answered the most common ones for you right here!
What are eggs and spinach good for?
This is a true nutritional powerhouse. Eggs provide high-quality protein and choline, which is essential for brain health. Spinach is loaded with iron, Vitamin K, and antioxidants. Together, they create a meal that supports muscle maintenance, boosts energy levels, and promotes overall wellness.
How to make scrambled eggs without mess?
The secret is twofold: use a bowl that’s large enough for whisking so nothing splashes out, and most importantly, use a good-quality non-stick pan. The eggs will slide right out, making cleanup as simple as a quick wipe with a paper towel.
Are eggs and avocado a good breakfast?
They are an excellent breakfast. The protein from the eggs and the healthy monounsaturated fats from the avocado work together to increase satiety. This means you’ll feel full and satisfied for hours, reducing the urge to snack before lunch.
How many calories in scrambled egg avocado toast?
While this recipe is served without toast, this serving of Scrambled Eggs with Spinach and Avocado has around 300-350 calories. Adding a slice of whole-wheat toast would bring the total to approximately 400-450 calories, depending on the bread.
Does cooked spinach have benefits?
Yes! While raw spinach is great, cooking it actually helps your body absorb more of its key nutrients like iron, calcium, and magnesium. The heat breaks down a compound called oxalic acid, which can interfere with the absorption of these minerals.
How can I make spinach tasty?
The key is to not overcook it and to season it well. Sautéing it quickly with a little olive oil, garlic, salt, and pepper is a fantastic start. In this recipe, the richness of the creamy eggs and fresh avocado perfectly complements the earthy, pleasant flavor of the spinach.
I truly hope you give this simple but elegant recipe a try. It’s proof that a healthy breakfast can easily be the most delicious and satisfying part of your day.
More Recipes You’ll Love:
The #1 Sausage French Toast Roll-Ups Recipe (Quick, Easy & So Delicious!)
The #1 Secret to Absolutely Amazing Sausage Biscuits and Gravy (You’ll Thank Us!)
Or go to my Pinterest.
If you make these Scrambled Eggs with Spinach and Avocado, please leave a comment and a star rating below! I’d love to know what you think and see how they turned out.
Happy cooking!