Egg and Avocado Crostini
Ingredients
- 1 baguette loaf
- 1 Tbsp. olive oil
- 3 large eggs
- 3 Tbsp milk or water
- 1 Tbsp butter
- Salt and pepper
- 1 large avocado, peeled and pitted
- 1 1/2 tsp lemon juice
- 1/2 cup chopped tomatoes
- 1/2 cup shredded Parmesan cheese
Directions
Preheat oven to 350° F. 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.
Beat eggs and milk in bowl until blended. Melt butter in small skillet set over medium-low heat; swirling pan to coat bottom.
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.
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.
Top with chopped tomatoes and sprinkle with Parmesan.
ABOUT THE AMERICAN EGG BOARD (AEB)
Home of the Incredible Egg, the AEB is the U.S. egg industry’s national commodity marketing board. AEB’s mission is to increase demand for eggs and egg products through research, education and promotion. The AEB’s Egg Nutrition Center is the country’s largest repository of egg nutrition research. All activities are subject to USDA approval. AEB is located in Chicago, IL.
