I often put sliced avocado on top of scrambled eggs with salsa, but lately, more and more, I've been experimenting with cooked avocados. Creamy, salty, warm, yum.
So, Avocado Egg Scramble:
(one heaping serving)
1/4 to 1/2 cup diced onions
small clove of garlic (optional)
2 eggs (one whole egg and one egg white)
splash of milk and water
1/4 to 1/2 cup mashed tofu
1/2 avocado mashed fairly smooth
shredded cheese, preferably swiss or similar
Heat over medium a 1/2 to 1 tablespoon of olive oil in a pan (sauce pans, opposed to skillets, work well with this one). Add the onion (and garlic), stir, and let cook for a few minutes till soft. Beat the eggs, splash of water, splash of milk and salt and pepper. Doesn't need to get too frothy, just slightly bubbly. Mix in the tofu then add all of it to the pot and mix thoroughly. As with regular scrambled eggs, mix/stir often until liquidy parts are almost no more. Just before eggs are finished (maybe a minute or so left), add the avocado and mix thoroughly. Continue cooking, and stirring, until eggs look done. The mix will be a little watery.
Serve in a dish and top with shredded cheese.
Variation: Green Eggs--had 1/2 cup or so of defrosted chopped frozen spinach when you add the egg mixture.