Egg & Avocado Breakfast Crostini

Egg & Avocado Breakfast Crostini


  1. PREHEAT oven to 350°. SLICE baguette into about 16 slices. LAY slices on greased baking sheet; BRUSH tops with olive oil. BAKE for about 5 minutes or until lightly browned and toasted.

  2. BEAT eggs and milk in bowl until blended. MELT butter in small skillet set over medium-low heat; SWIRL pan to COAT the bottom.

  3. POUR egg mixture into skillet. As eggs start to cook, PUSH, PULL and FOLD eggs with spatula frequently until all egg is cooked and no liquid remains. REMOVE from heat. SEASON with salt and pepper.

  4. MASH together avocado, lemon juice and pinch of salt in separate bowl; SPOON over slices of baguette to cover most of the surface on top. SPOON scrambled eggs over avocado.

  5. TOP with chopped tomatoes and SPRINKLE with Parmesan.


  • 3 large EGGS
  • 1 baguette loaf
  • 1 Tbsp. olive oil
  • 3 Tbsp. milk or water
  • 1 Tbsp. butter
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 1 large avocado, peeled and pitted
  • 1 1/2 tsp. lemon juice
  • 1/2 cup tomatoes, chopped
  • 1/2 cup Parmesan cheese, shredded


This recipe is a good source of protein and choline.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.