Description
A delightful blend of creamy avocado and buttery eggs over toasted bread, perfect for breakfast or brunch.
Ingredients
Scale
- Sturdy bread (sourdough or whole grain)
- 2 ripe avocados
- 4 large eggs
- 2 cloves of fresh garlic (minced)
- 1 cup sautéed mushrooms (button or cremini)
- Fresh parsley or cilantro (for garnish)
- Salt and pepper (to taste)
- Splash of milk or cream (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice your bread and place it on a baking dish.
- Mash avocados with lemon juice, salt, and pepper.
- Sauté the mushrooms in olive oil until golden, adding minced garlic at the end.
- Spread the mashed avocado on the toast.
- Whisk eggs with a splash of milk and pour over the avocado spread.
- Top with sautéed mushrooms and herbs.
- Bake for 15-20 minutes or until eggs are set and golden.
- Cool for a few minutes, slice, and serve warm.
Notes
Ensure avocados are ripe for the best texture. Monitor baking closely to avoid overcooking the eggs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 240mg
Keywords: Avocado Toast, Brunch Recipe, Egg Bake, Vegetarian Breakfast