Prosciutto Avocado Toast with Crispy Egg
Creamy smashed avocado on toasted bread, topped with a crispy-edged fried egg, salty prosciutto, peppery spinach, and fresh radish. Complete breakfast plate that feels fancier than it is.
- Total time
- 12 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
Ingredients
- 2 slices bread (sourdough or wholemeal)
- 1 whole avocado, ripe
- 2 large eggs
- 4 slices prosciutto
- 1 cup fresh spinach leaves
- 3 whole radish, thinly sliced
- ½ whole lemon
Instructions
- 1
Heat a skillet over medium-high. Once hot, toast bread slices 90 seconds per side until golden and crispy.
- 2
Cut avocado in half, scoop into a bowl, and smash with a fork until chunky. Season with salt, pepper, and a squeeze of lemon.
- 3
Add a splash more oil to the same skillet and crack both eggs into it. Cook until whites set but yolks jiggle, ~3 minutes.
- 4
Spread smashed avocado thickly on each toast. Top with spinach leaves and sliced radish.
- 5
Slide one crispy-edged egg onto each toast. Lay prosciutto across the top.
- 6
Serve immediately with a squeeze of lemon juice.
Tools you’ll need
- 12-inch non-stick or cast iron skillet
- small bowl
- fork
- spatula
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