Avocado Pico de Gallo Scramble

Creamy scrambled eggs topped with fresh pico de gallo and avocado for a bright, simple, and satisfying breakfast.

These creamy, buttery scrambled eggs are cooked low and slow until soft and fluffy, then topped with a fresh, zesty pico de gallo and chunks of ripe avocado for a bright, satisfying breakfast that balances richness with vibrant flavor and comes together in just minutes.

Servings

2

Prep Time

10-15 minutes

Cook Time

10 minutes

Total Time

20-25 minutes

Scramble
6 large eggs
2 tablespoons heavy cream or half-and-half
1 tablespoon butter
¼ teaspoon kosher salt
⅛ teaspoon black pepper

Pico de Gallo
1 medium Roma tomato, seeded and diced
¼ small white or yellow onion, finely diced
1 jalapeño, finely diced (seeds removed for mild heat)
2 tablespoons chopped fresh cilantro
Juice of ½ lime
Pinch of salt

Finishing
1 ripe avocado, diced
Optional: extra lime wedges, hot sauce, crumbled queso fresco, or green onion

Preparation

  • Dice the tomato, finely chop the onion, mince the jalapeño, and chop the cilantro.
  • Add the vegetables to a bowl and toss with fresh lime juice and a pinch of salt to make the pico de gallo.
  • Dice the avocado and set aside.
  • Crack the eggs into a bowl and whisk with the cream, salt, and black pepper until smooth and slightly frothy.

Cooking

  • Heat a nonstick skillet over medium-low heat and melt the butter.
  • Pour in the egg mixture and let it sit briefly until the edges begin to set.
  • Gently push and fold the eggs toward the center with a spatula, cooking slowly for 3–5 minutes until soft, fluffy, and just set.
  • Remove from heat while still slightly creamy to avoid overcooking.

Serving

  • Spoon the scrambled eggs onto plates.
  • Top generously with fresh pico de gallo and diced avocado.
  • Garnish with green onion, queso fresco, hot sauce, or extra lime wedges if desired.
  • Serve immediately while warm and creamy.