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Ultimate Keto Scramble with Bacon, Avocado, and Chives
Instructions
- Line a plate with paper towel.
- Place the chopped bacon in a medium nonstick skillet over medium heat. Cook until crispy and browned, stirring occasionally, 6 to 8 minutes. Transfer the bacon to the prepared plate and pour off all but 1 tablespoon of bacon fat from the skillet.
- Meanwhile, in a medium bowl, whisk together the eggs, sour cream, salt, and pepper.
- Add the butter to the skillet and melt over medium-low heat. When the butter is just barely bubbling, add the egg mixture to the pan directly in the center so the butter gets pushed out to the sides and let cook, gently stirring with a silicone spatula, until eggs are moist and just beginning to set, about 2 minutes. Remove from heat and continue to cook, stirring, until eggs have just set, 1 to 2 minutes more, briefly returning to the heat if the eggs need to cook a bit more.
- Divide the eggs among two plates, top each with half of the crispy bacon bits, avocado, and chives and enjoy!
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Love the added flavor the sour cream gives. Cast iron skillet recommended instead. No sticking and better for you. You read correct, no sticking with the cast iron!
The best tip I’ve ever seen for cooking scrambled eggs is from Julia Child. She says to cook them slowly on a low heat. She actually says to take 17 mins which is a bit long for me. Apparently, cooking eggs on too high a heat will change how the protein cooks, affecting the flavour. I’ve played with her technique and I’ve noticed a big difference in taste and consistency.
I haven’t tried this yet but I know I will LOVE them bc the ingredients are all things I love to eat with me eggs. I never thought to cook the sour cream into the eggs! YUM!
Easy to make and very delicious! My 6 and 10 year old kids love this in the morning.