Mushroom-Avocado Eggs on Toast Recipe

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

Mushroom-Avocado Eggs on Toast Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

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. Yield: 6 servings.
Originally published as Mushroom-Avocado Eggs on Toast in Simple & Delicious April/May 2015

Nutritional Facts

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

  • 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
  1. 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.
  2. Meanwhile, in another skillet, heat oil and remaining butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender.
  3. 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. Yield: 6 servings.
Originally published as Mushroom-Avocado Eggs on Toast in Simple & Delicious April/May 2015

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forMushroom-Avocado Eggs on Toast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Average Rating
Loading Image
Mediabong Goes Here