Mushroom-Avocado Eggs On Toast

• 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 350u0b0. In a large bowl, whisk eggs, milk, lemon pepper and basil until blended. In a
2. , 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.
3. Meanwhile, in another skillet, heat oil and remaining butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender.
4. Place toast slices on an ungreased
5. ; top with mushrooms, eggs and cheese. Bake 8-10 minutes or until cheese is melted. Just before serving, top with avocado.

eggs, milk, lemonpepper seasoning, basil, butter, fresh chives, olive oil, mushrooms, bread, cheese, avocado

Taken from www.tasteofhome.com/recipes/mushroom-avocado-eggs-on-toast/ (may not work)