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.
This take on eggs and avocados is great as part of an entertaining breakfast or brunch. ENJOY!
Nutrition Facts:
Per 1/8th recipe (about 2 crostini); Calories 210; Fat 8g ; Saturated Fat 2.5g; Cholesterol 75mg;
Sodium 490mg; Carbohydrate 27g ; Fiber 2g; Sugars 2g ; Protein 8g
Recipe By: The AMERICAN EGG BOARD (www.aeb.org)
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.
