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Breakfast recipe · from the recipe book

Mushroom Spinach Egg Melts with Avocado

Soft scrambled eggs, garlicky mushrooms and wilted spinach under melted mozzarella, pressed between crisp toasted slices with a lemony avocado spread.

Mushroom Spinach Egg Melts with Avocado

Ingredients

  • 8 slices256 gWhole-wheat bread8 slices (closest pantry match to sourdough)
  • 6 large300 gEggsbeaten
  • 2¾ cups sliced200 gWhite mushroomssliced
  • 3 cups loosely packed90 gBaby spinach
  • 2 cloves6 gGarlicminced
  • 3 oz80 gPart-skim mozzarellashredded
  • 1 cup diced150 gAvocado
  • 2 tsp10 gLemon juice
  • 1 tbsp16 gOlive oildivided
  • ¼ tsp2 gSaltdivided
  • ½ tsp1 gBlack pepper
  • ½ tsp1 gCrushed red pepper

Steps

  1. Prepare first: slice the mushrooms, mince the garlic, shred the mozzarella and beat the eggs with half of the salt and the black pepper.
  2. In a small bowl, mash the avocado with the lemon juice, red pepper flakes and the remaining half of the salt to make the avocado spread; set aside.
  3. Heat half of the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook 5 minutes until browned, then add the garlic and spinach and stir until the spinach wilts, about 1 minute.
  4. Lower the heat to medium-low, pour in the eggs and stir gently until softly set and no liquid egg remains, reaching 160°F (71°C). Transfer the egg mixture to a plate and wipe out the skillet.
  5. Brush one side of each bread slice with the remaining half of the olive oil. Spread the avocado spread on the unoiled sides of the bread slices.
  6. Place 4 slices oiled side down in the skillet over medium heat. Top each with a quarter of the egg mixture and a quarter of the mozzarella, then close with the remaining slices, oiled side up.
  7. Cook 2 to 3 minutes per side, pressing lightly with a spatula, until the bread is golden and the mozzarella melts. Cut in half and serve hot.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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