Avocado toast with crispy pancetta

    23 min

    This recipe serves one, but if you're expecting company for brunch, quadruple this recipe for avocado on toast with proscuitto, poached egg and crispy pancetta on top.

    2 people made this

    Serves: 1 

    • 1 slice pancetta, diced
    • 1 egg
    • 1 slice prosciutto
    • 1 slice rye bread, toasted
    • 1/2 ripe avocado, diced, or to taste
    • salt and ground black pepper to taste

    Prep:10min  ›  Cook:13min  ›  Ready in:23min 

    1. Place pancetta in a large pan and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on kitchen roll.
    2. Fill a large saucepan with 5cm of water and bring to the boil. Reduce the heat to keep the water simmering. Crack egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Cook until egg white is firm and the yolk thickens, 2 1/2 to 3 minutes. Remove the egg from the water with a slotted spoon and dab on kitchen roll to remove excess water.
    3. Place prosciutto on the toast. Spread a generous layer of avocado on top; season with salt and pepper. Add pancetta; top with the poached egg.

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