Return to Healthy Breakfast Recipes
Lobster Scramble with Avocado and Bacon
Submitted by: Regina's Organic Vegetable Farm
This tasty breakfast scramble is topped with lobster, avocado and bacon. What a hearty start to a day.
Ingredients
- Claw and tail meat from a 1 lb cooked lobster
- 2 tablespoons mayonnaise
- Salt and pepper to taste
- 8 large eggs
- 1 tablepoon water
- 2 tablespoons minced chives
- 1 tablespoon butter
- 1 Hass avocado, cubed
- 6 strips bacon; cooked, drained and crumbled
- Buttered toast, optional
Save Recipe
Interact
Method
Cut lobster meat into 1/4 inch pieces and mix with mayonaise while still warm. Season with salt and pepper to taste. This may be done a day in advance and refrigerated. Reheat in a 200 degree oven for 10 minutes until warm, or a few seconds in microwave oven before topping scrambled eggs. Beat eggs together with water, add 1 tablespoon of chives, 1/4 teaspoon salt and a few grinds pepper to taste. Set a 10 inch nonstick pan over medium heat and melt butter. Lift and tilt to swirl melted butter over bottom and up sides of pan. Add eggs, and using a heat proof spatula, begin to scrape eggs from bottom of pan. Cook to form soft scrambled eggs or to desired doneness. This should take only a few minutes. Plate eggs on a warm platter and top eggs evenly with lobster pieces, followed by avocado and bacon. Sprinkle remaining chives over entire platter. Serve immediately with buttered toast, if desired.
Notes:
Number of Servings: 4
Submitted by: Regina's Organic Vegetable Farm ( See all of Regina's Organic Vegetable Farm Recipes )
Advertisement
