Ingredients
8 large eggs2 tablespoons 2% milk1 teaspoon lemon-pepper seasoning1/2 teaspoon dried basil2 tablespoons butter, divided1 tablespoon minced fresh chives1 tablespoon olive oil1/2 pound sliced fresh mushrooms6 slices French bread (1 inch thick), toasted3 ounces Brie cheese, cut into 6 slices1 medium ripe avocado, peeled and thinly sliced
Preparation
Preheat oven to 350°. In a large bowl, whisk eggs, milk, lemon pepper and basil until blended. In a large nonstick skillet, heat 1 tablespoon butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Gently stir in chives.
Meanwhile, in another skillet, heat oil and remaining butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender.
Place toast slices on an ungreased baking sheet; top with mushrooms, eggs and cheese. Bake 8-10 minutes or until cheese is melted. Just before serving, top with avocado.
