MUSHROOM-AVOCADO EGGS ON TOAST
Steps:
- 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 : Calories 319 calories, Fat 22g fat (8g saturated fat), Cholesterol 307mg cholesterol, Sodium 431mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 3g fiber), Protein 15g protein.
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ABSRAJPOOT Group
[email protected]I'm not a fan of toast, so I served this dish over quinoa. It was still delicious!
Muji zargar
[email protected]This dish is a great way to use up leftover avocado. I often make it when I have a few avocados that are about to go bad.
Wayne Verte
[email protected]I would recommend using fresh mushrooms for this recipe. The flavor is much better than canned mushrooms.
Ibrahim Tahir
[email protected]This dish is a bit time-consuming to make, but it's definitely worth it. The flavors are amazing and it's a great way to impress your guests.
Chris Dryman
[email protected]I made this dish for my husband and he raved about it. He said it was the best breakfast he's ever had.
Sultana Shah
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the avocado and mushrooms, and they don't even realize they're eating healthy.
Constance Martin
[email protected]I'm not a big fan of eggs, but I really enjoyed this dish. The avocado and mushrooms were a great combination.
Andre Bernard
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's a great dish to serve for brunch or lunch.
Gw jihad
[email protected]This dish is a bit bland. I would recommend adding some salt and pepper to taste.
Gerishom Wainaina Nganga
[email protected]I made this dish for my friends who are vegan and they loved it! I used plant-based butter and eggs, and it was just as good as the original recipe.
Noor Nikintu
[email protected]I'm allergic to avocado, so I used mashed sweet potato instead. It was still delicious!
Joker 865
[email protected]This is a great recipe for a quick and easy breakfast or lunch. I often meal prep this dish on the weekends so I have something healthy to eat during the week.
Olga Mackeviciene
[email protected]I'm not a big fan of mushrooms, but I loved this dish! The avocado and eggs really balanced out the flavor.
omer haleem
[email protected]This dish is a great way to use up leftover mushrooms and avocado. I also added some spinach to make it even healthier.
Gabby
[email protected]I followed the recipe exactly and the eggs came out a bit overcooked. Next time I'll cook them for a shorter amount of time.
patrick Adair
[email protected]I tried this recipe and it was a hit with my family! The kids loved the avocado and the adults enjoyed the savory flavors.
Johnny Manriquez
[email protected]Quick, easy, and delicious. A great way to start the day!
Aabir Das
[email protected]This dish was an absolute delight! The combination of flavors and textures was perfect, and the avocado added a creamy richness that took it to the next level.