All Recipes Best Recipe Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes

Ingredients

1 slice pancetta, diced 1 egg 1 slice prosciutto 1 slice rye bread, toasted ½ ripe avocado, diced, or to taste salt and ground black pepper to taste

Nutrition Info

416.7 calories carbohydrate: 24.5 g cholesterol: 208.5 mg fat: 29.1 g fiber: 8.6 g protein: 17.1 g saturatedFat: 6.9 g servingSize: - sodium: 929.4 mg sugar: 2.3 g transFat: : - unsaturatedFat: : -

Place pancetta in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on a paper towel.
Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low and keep the water at a gentle simmer. 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 a paper towel 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.

1 avocado toast

If you're expecting company for brunch, cook up this recipe for gourmet avocado toast with crumbled crispy pancetta and poached egg on rye.