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Mushroom-Avocado Eggs on Toast

Name: Mushroom-Avocado Eggs on Toast
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 servings.
Ingredients: 8 large eggs; 2 tablespoons 2% milk; 1 teaspoon lemon-pepper seasoning; 1/2 teaspoon dried basil; 2 tablespoons butter, divided; 1 tablespoon minced fresh chives; 1 tablespoon olive oil; 1/2 pound sliced fresh mushrooms; 6 slices French bread (1 inch thick), toasted; 3 ounces Brie cheese, cut into 6 slices; 1 medium ripe avocado, peeled and thinly sliced

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Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 10 min.

Makes

6 servings

Two of my favorites – mushroom and avocado – make a stacked sandwich fancy enough for company or a weekend breakfast with the family. —Carol McLaughlin, Papillion, Nebraska

Mushroom-Avocado Eggs on Toast Recipe photo by Taste of Home

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Ingredients

8 large eggs
2 tablespoons 2% milk
1 teaspoon lemon-pepper seasoning
1/2 teaspoon dried basil
2 tablespoons butter, divided
1 tablespoon minced fresh chives
1 tablespoon olive oil
1/2 pound sliced fresh mushrooms
6 slices French bread (1 inch thick), toasted
3 ounces Brie cheese, cut into 6 slices
1 medium ripe avocado, peeled and thinly sliced

Directions

Preheat oven to 350°. In a large bowl, whisk eggs, milk, lemon pepper and basil until blended. In a large nonstick skillet, heat 1 tablespoon butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Gently stir in chives.
Meanwhile, in another skillet, heat oil and remaining butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender.
Place toast slices on an ungreased baking sheet; top with mushrooms, eggs and cheese. Bake 8-10 minutes or until cheese is melted. Just before serving, top with avocado.

Nutrition Facts

1 serving: 319 calories, 22g fat (8g saturated fat), 307mg cholesterol, 431mg sodium, 17g carbohydrate (2g sugars, 3g fiber), 15g protein.

Mushroom-Avocado Eggs on Toast

Ingredients

Directions

Nutrition Facts

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