2 tablespoons olive oil, plus more for serving
4 large eggs
kosher salt and black pepper
4 large slices country bread, toasted
1 avocado, sliced
2 ounces sliced prosciutto
Heat the oil in a large nonstick skillet over medium heat. Add the eggs and cook, covered, 2 to 4 minutes for slightly runny yolks. Season with ¼ teaspoon each salt and pepper.
Dividing evenly, top the bread with the avocado, prosciutto, and eggs.
Serve drizzled with additional oil and sprinkled with pepper.