1 ripe avocado
Small knob of butter (or dash of oil)
Whisk the eggs in a cup or bowl with a fork. In a small non-stick pan, heat the butter gently until it melts (don’t allow it to brown), then add the eggs. Stir slowly and continuously with a wooden spoon or spatula for 1-2 minutes to produce a creamy consistency. Remove from the heat while it is still runny in places as it will go on cooking in the pan. Add 1/4 medium avocado, sliced (add 60 cals).