Spinach Scrambled Egg Toasts | Oroweat

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4 slices Oroweat® Organic 22 Grains & Seeds, toasted
1 cup (250 mL) packed baby spinach
1/4 cup (60 mL) packed fresh basil leaves
1/4 cup (60 mL) milk
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
8 eggs
2 tbsp (30 mL) olive oil
1 ripe avocado, halved, pitted, peeled and mashed
1 large tomato, thinly sliced

In blender, combine spinach, basil, milk, garlic, salt and pepper; pulse until finely chopped. Add eggs; pulse until blended.
Heat oil in nonstick skillet set over medium-low heat; pour in egg mixture. Cook, stirring constantly, for 8 to 10 minutes or until eggs are set and soft curds have formed.
Spread mashed avocado over each toast. Top with tomato slices and scrambled eggs.

TIPS: Garnish with fresh basil, microgreens or arugula.
Sprinkle toasts with finely grated Parmesan cheese before serving.

Ingredients

4 slices Oroweat® Organic 22 Grains & Seeds, toasted
1 cup (250 mL) packed baby spinach
1/4 cup (60 mL) packed fresh basil leaves
1/4 cup (60 mL) milk
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
8 eggs
2 tbsp (30 mL) olive oil
1 ripe avocado, halved, pitted, peeled and mashed
1 large tomato, thinly sliced

Preparation

In blender, combine spinach, basil, milk, garlic, salt and pepper; pulse until finely chopped. Add eggs; pulse until blended.
Heat oil in nonstick skillet set over medium-low heat; pour in egg mixture. Cook, stirring constantly, for 8 to 10 minutes or until eggs are set and soft curds have formed.
Spread mashed avocado over each toast. Top with tomato slices and scrambled eggs.

TIPS: Garnish with fresh basil, microgreens or arugula.
Sprinkle toasts with finely grated Parmesan cheese before serving.

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