Avocado, Spinach, and Chèvre Scramble
I have no idea how this post got lost in the mix, but I snapped these photos while we lived in Hawaii last year and completely forgot to share the recipe! Just looking at the photos brings back so memories and makes me miss all of the dear friends we met while we were there. Plus that is the same spot where I shot the first 1/4 of my cookbook, so I have fond memories of that patio. It doesn’t hurt that it overlooked the ocean! I can’t believe the book is done and is going to print in just a week.
The avocados in Hawaii are so huge and buttery and we included them in almost every meal. Whether mixed into scrambled eggs like this recipe or just diced on salads, they were a staple and were always in abundance at the farmer’s markets. This breakfast (with a side of bacon!) was something we ate at least 4 times a week back then, but I had forgotten about it until now. Luckily we have Haas avocados here in California, so now that I was just reminded of how delicious this is, I will absolutely be adding it back into our breakfast rotation.
- 1 tablespoon grassfed butter or ghee
- 2 cups baby spinach
- 6 large eggs, beaten
- 1 large avocado
- 3 ounces chèvre (goat cheese)
- Heat the butter in a skillet over medium heat. Add the spinach and sauté until wilted, about 5 minutes.
- Pour in the eggs and scramble until cooked through, about 5 more minutes.
- Remove from heat and stir in the avocado and chèvre.