Save on Pinterest

Mushroom-Avocado Eggs on Toast

Total Time

Prep: 25 min. Bake: 10 min.


6 servings

Updated: Oct. 15, 2022
Two of my favorites – mushroom and avocado – make a stacked sandwich fancy enough for company or a weekend breakfast with the family. —Carol McLaughlin, Papillion, Nebraska
Mushroom-Avocado Eggs on Toast Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 8 large eggs
  • 2 tablespoons 2% milk
  • 1 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon dried basil
  • 2 tablespoons butter, divided
  • 1 tablespoon minced fresh chives
  • 1 tablespoon olive oil
  • 1/2 pound sliced fresh mushrooms
  • 6 slices French bread (1 inch thick), toasted
  • 3 ounces Brie cheese, cut into 6 slices
  • 1 medium ripe avocado, peeled and thinly sliced


  1. 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.
  2. Meanwhile, in another skillet, heat oil and remaining butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender.
  3. 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.

Nutrition Facts

1 serving: 319 calories, 22g fat (8g saturated fat), 307mg cholesterol, 431mg sodium, 17g carbohydrate (2g sugars, 3g fiber), 15g protein.

Recommended Video