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
1 slice pancetta, diced
1 slice prosciutto
1 slice rye bread, toasted
1/2 ripe avocado, diced, or to taste
salt and ground black pepper to taste
Method Prep:10min › Cook:13min › Ready in:23min
Place pancetta in a large pan and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on kitchen roll.
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.
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.