In a mixing bowl, vigorously beat the eggs, butter and creme fraiche together until light and frothy. Heat the olive oil in a large nonstick skillet over medium heat. Pour the egg mixture into the skillet, stirring slowly and gently with a rubber spatula. As soon as the eggs become big soft lumps, reduce the heat slightly and begin folding the eggs over themselves until no liquid remains. Season with salt and pepper and gently fold in the avocado.
Serve spooned over or alongside Cheddar-Jalapeno Waffles and Burst Tomatoes and Bacon if using.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, jalapeno, salt and 1 cup of the grated cheese.
In a separate mixing bowl, beat the eggs, then whisk in the buttermilk and vegetable oil. Incorporate the wet ingredients into the dry ingredients and mix just until combined.
Heat a waffle iron and spray with nonstick spray. Pour 1 1/2 cups of the batter into the waffle iron and cook until golden brown, about 5 minutes. (Follow the manufacturer's directions. You may need to adjust amount of batter based on your waffle iron.) Transfer the waffles to a wire rack set over a baking sheet. Repeat with the remaining batter.
Just before serving, turn the broiler to low. Scatter the remaining 1 cup grated cheese over the waffles and broil just until the cheese has melted, about 1 minute.
In a cast-iron pan over medium heat, add the bacon and cook until crisp, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate. Remove all but 1 tablespoon of the bacon fat from the pan. Add the tomatoes and swirl them around the pan so they are fully coated in the bacon fat and glossy; add more bacon fat if needed. Cook the tomatoes until they are plump and about to burst, about 5 minutes. Remove to a serving dish and crumble the bacon on top. Serve immediately.
Recipe courtesy of Kelsey Nixon