Scrambled Eggs with Avo and Crispy Pancetta

Scrambled eggs have long been a staple breakfast for us and after all these years we feel that we’ve perfected them.

Eggs are an amazing source of protein, so don’t just think of them as a breakfast option – they can be a great choice for a post work-out meal. Pancetta is a nice alternative to bacon, but either works well.

  • 3 free-range eggs
  • 3-6 slice pancetta
  • 1/2 avocado
  • avocado oil or olive oil
  • Preheat the oven to 200°C. Put a saucepan of water on the stove, put a glass bowl on top and bring it to boil.
  • Place the pancetta slices on baking paper on a baking tray. Pop them in the oven and bake for 10 minutes until the slices are nice and crispy, then remove from the heat.
  • Crack the eggs (add a couple extra if you’re hungry) and gently whisk with a fork. (If you whisk vigorously, air gets into the egg whites.)
  • Pour the eggs into the glass bowl and stir with a wooden spoon until the eggs are light and fluffy. When they’re cooked the way you like them, take them off the heat.
  • Scoop the avocado flesh from its skin and serve it alongside the cooked pancetta and eggs on the plate.


In this recipe we use a bain-marie – a bowl over hot water – to cook the eggs, but there’s another way to cook your eggs. Simply grab a frying pan and put it over a low heat. Throw in your eggs and gently fold/stir using a wooden spoon until they’re cooked the way you like them.

Per Serving
  • CALORIES: 527
  • CARBS: 10g
  • FATS: 42g
  • PROTEIN: 33g


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