Egg & Avocado Breakfast Crostini

Egg and Avocado Crostini
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  • Ingredients
    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

    Yields: 8 Servings

  • Nutritional Information

    Per serving: 1/8 of recipe

    Calories: 206

    Total fat: 9 g
    Saturated fat: 3 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 4 g

    Cholesterol: 77 mg
    Sodium: 355 mg
    Carbohydrates: 23 g
    Fiber: 2 g
    Sugar: 1 g
    Protein: 8 g
    Vitamin A: 60 mcg
    Vitamin D: 0 mcg
    Folate: 27 mcg
    Choline: 60 mg
    Calcium: 84 mg
    Iron: 2 mg
    Potassium: 154 mg

    This recipe is a good source of protein and choline.


  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.