Avocado & Prosciutto Toast with Poached Egg
I adore prosciutto. And the more thinly sliced, the better. I always buy twice as much as I need, as I’ll eat 4 or 5 pieces of the deliciously cured ham before it even makes it onto the plate. While I usually serve it fresh, I had a hankering for lightly sautéed prosciutto, so I threw it in the pan for a few minutes, then laid it atop the avocado-smeared toast and added a poached egg on top. It was divinely crispy and salty and the ultimate upgrade to avocado toast for breakfast, brunch or lunch.
Serves 2
Ingredients
Few tablespoons organic extra-virgin olive oil
4-6 pieces of very thinly sliced prosciutto (we like Prosciutto di Parma)
2 organic pasture-raised eggs
Pot of boiling water
2 teaspoons white vinegar
2 slices of your favorite bread (I used Bread Alone’s Rye Sourdough)
Olive oil for "buttering" bread (or butter, if you prefer)
1 ripe avocado, smashed in a bowl with a little bit of salt and squeeze of lemon, if you like
Salt & freshly ground pepper
Preparation
Heat 1 tbsp. olive oil in pan over medium heat and add prosciutto (don’t overlap). Sauté for 1-2 minutes per side ‘til it’s nicely browned…be careful not to burn it. Transfer prosciutto to a plate and continue with steps below.
Boil water, add vinegar and turn down to a medium boil.
Break egg into a small bowl (if making more than one egg, use separate bowls for each).
Stir water in one direction until it spins and immediately (and carefully) drop in egg(s). (This will prevent the egg from feathering.) Set timer for 2 1/2 minutes.
While eggs are cooking, toast bread.
After 2 1/2 minutes, remove eggs with slotted spoon and check to see if the white of the egg is fully cooked. If not, place back in the water for another 30 seconds.
Remove egg(s) when done and place on a towel to absorb water.
Drizzle olive oil on toast.
Add smashed avocado to each slice and spread evenly.
Top each piece of toast with 2-3 slices of prosciutto and an egg.
Add salt and freshly ground pepper to taste.
