Avocado, Prosciutto, and Egg Open-Faced Sandwich  Breakfast  150 reads

Avocado, Prosciutto, and Egg O


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.

serves 4


Rating 2.71/5
Rating: 2.7/5 (14 votes)
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