Prepare the avocado vessels: halve and pit the avocado and gently scoop a small amount of flesh from the center of each half to enlarge the well (reserve the scooped flesh to fold into the eggs for extra creaminess if desired). Lightly season each avocado half with a pinch of salt and pepper. WHY: enlarging the well creates a stable ‘nest’ so the eggs sit neatly; seasoning the avocado now layers flavor into every bite.

Crack the eggs into a medium bowl and beat gently with a fork until the whites and yolks are just combined — do not over-beat. Add a small pinch of salt (about 1/8 tsp) to the eggs. WHY: gentle beating keeps the eggs tender; salting early helps even seasoning and begins to break down proteins so the scramble is creamier.

Heat a 10-inch nonstick or well-seasoned skillet over low–medium-low heat. Add the olive oil and, if using, the teaspoon of butter. Swirl to coat the pan and allow the fat to warm until it shimmers but does not smoke. WHY: low–medium-low heat prevents over-browning and produces soft, velvety curds. The combination of oil and a touch of butter gives flavor and raises the smoke point slightly.

Pour the beaten eggs into the warm skillet. Using a silicone spatula, let the eggs sit undisturbed for about 10–15 seconds so the outer edges begin to set — this develops gentle curds instead of tough shreds. Then, using a slow folding motion (push from the edge to the center, then rotate the pan), fold the eggs every 10–15 seconds. WHY: cooking slowly and folding rather than stirring aggressively forms larger, tender curds and prevents the eggs from becoming dry or rubbery.

When the eggs are about 80% set — still glossy and slightly undercooked — remove the pan from the heat. Add the reserved avocado flesh (if you scooped any) and about half of the shredded cheddar directly into the eggs and fold gently to combine; the residual heat will finish cooking and melt the cheese. Season to taste with salt and pepper. WHY: removing the pan off direct heat uses carryover cooking to avoid overcooking; adding cheese off-heat melts it into the eggs without making them greasy.

Spoon the warm scrambled eggs evenly into the two avocado halves, dividing them so each person gets two eggs' worth in one avocado half. Sprinkle the remaining cheddar over the hot eggs so it melts slightly, then top each with 2 tablespoons of fresh salsa and a pinch of chopped cilantro. WHY: assembling while the eggs are hot melts the cheese and warms the avocado slightly for a pleasing contrast of textures and temperatures.

Finish and serve: add a final tiny grind of black pepper and, if desired, a small drizzle of olive oil or a squeeze of lime. Serve immediately. WHY: the final seasoning brightens flavors and the dish is best eaten right away while eggs are silky and avocado is fresh.