Scrambled Eggs Avocado

8 eggs
1/2 cup light cream
1 tsp. salt
1/4 tsp. pepper
1 avocado, peeled and cubed (about 1 cup)
2 tbsp. butter or margarine
12 slices bacon, crisply fried and crumbled
6 servings
Mix eggs, cream, salt and pepper with fork.
Stir in avocado.
Heat butter in skillet over medium heat until just hot enough to sizzle drop of water.
Pour egg mixture into skillet.
As egg mixture begins to set at bottom and side, lift cooked portion with spatula so that thin, uncooked portion can flow to bottom.
Avoid constant stirring.
Cook until eggs are thickened throughout but still moist.
Sprinkle bacon on eggs.