Herb-Scented Scrambled Eggs with Avocado

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy eggs infused with fresh dill and chives, topped with creamy avocado slices for a satisfying low-carb breakfast. This American-inspired recipe (low-carb, high-protein), ready in about 13 minutes, combines large eggs, fresh dill, fresh chives into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 1, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 8 min Serves 1 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk 4 large eggs in a bowl with 1 tbsp fresh dill, 1 tbsp fresh chives, and 1/4 tsp sea salt until fully combined and slightly frothy.
  2. Step 2: Heat 1 tbsp unsalted butter in a non-stick skillet over medium-low heat until melted but not browned, then pour in the egg mixture.
  3. Step 3: Gently stir the eggs with a silicone spatula for 3-4 minutes until softly set and creamy, avoiding overcooking until they reach a custard-like texture.
  4. Step 4: Slice 1/2 avocado into 1/4-inch thick rounds and arrange on top of the eggs immediately after cooking.

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