Appetizer
Egg & Avocado Breakfast Crostini
Pair eggs and avocados to make the perfect, brunchy snack.
Serve these delightful bites alongside a fresh fruit salad or a hot cup of coffee, and watch as they become the star of your brunch table.
Ingredients
- 3 large Dakota Layers 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 ½ tsp lemon juice
- ½ cup tomatoes, chopped
- ½ cup Parmesan cheese, shredded
Instructions
- 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.
- Beat eggs and milk in bowl until blended. Melt butter in small skillet set over medium-low heat; swirl pan to coat the 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.
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