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.