Poached Egg Crispy Prosciutto Avocado Toast

 

AVOCADO TOAST, Simple but delicious Breakfast I Lorentix

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French omelette | With prosciutto & avocado | Breakfast ideas

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Avocado Smash, Prosciutto and Poached Eggs on Toast (stevescooking)

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Easy Eggs, Avocado & Bacon Brunch Recipe! Yum It

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Avocado Toast With Poached Egg & Crispy Prosciutto

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Crack egg into a small prep cup and gently slide egg into the water. Cook for 4 1/2 minutes, or until yolk is to your liking, and transfer to a paper towel. While the egg poaches, toast bread, warming crispy prosciutto in toaster for the last minute or so, and mash avocado with salt. Crack egg into a small prep cup and gently slide egg into the water. Cook for 4 1/2 minutes, or until yolk is to your liking, and transfer to a paper towel.

While the egg poaches, toast bread, warming crispy prosciutto in toaster for the last minute or so, and mash avocado with salt. Take your toast game up a notch with creamy avocado, crispy prosciutto and a warm poached egg. While the eggs are cooking, toast the bread and top with sliced avocado, season well with sea salt and freshly ground black pepper, top with prosciutto slices and torn mozzarella. Finish with the cooked poached eggs and garnish with sliced radishes and micro.

While the egg poaches, toast bread, warming crispy prosciutto in toaster for the last minute or so, and mash avocado with salt. Spread avocado onto toast, top with prosciutto and then the poached egg. Garnish with fresh herbs if desired. Nutrition Information. Toast bread slices.

Top with mashed avocado, Prosciutto di Parma and egg prepared of your choice (over-easy, poached, etc). Drizzle with olive oil and sprinkle with black pepper. Once the individual components are prepped, it’s time to assemble that beautiful avocado egg toast. Start by spreading generous layer of avocado (slash guacamole!) onto each slice of toast.

Then top with roasted tomatoes. Add a healthy dose of prosciutto. And an egg, of course! The result is a super easy meal, but one that’s perfectly delicious. I finally had an amazing avocado toast breakfast topped with a poached egg and realized I had been missing out.

Then, I started ordering poached eggs almost every time I went out to eat. I would try Eggs Benedict, Avocado Toast, Carbonara Pasta, and even Crispy Poached. While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. When the eggs are done, use a spatula to lift the eggs out of the water. Gently pull the rim off of the eggs (I do this right on the spatula, over the water) and place the poached eggs on top of the toast.

Melt butter in a skillet over medium-low heat. Crack eggs into the skillet side by side and cook until eggs are white on the bottom layer and firm enough to flip, 2 to 3 minutes.

List of related literature:

Poached eggs love to be drizzled with good olive oil and grated with hard cheese, like Parmesan or Pecorino, then a lot of freshly cracked black pepper, and topped with fresh herbs.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
Scribner, 2012

WHY THIS RECIPE WORKS: This simple open-faced egg sandwich pairs spinach, goat cheese, and tomato, along with a poached egg, on top of a toasted English muffin.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

The billow of egg will subside almost immediately into a topping with a really lovely texture.

“My Bombay Kitchen: Traditional and Modern Parsi Home Cooking” by Niloufer Ichaporia King
from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking
by Niloufer Ichaporia King
University of California Press, 2007

• Drizzle the remaining 2 tablespoons of avocado oil into the skillet and pour in the egg mixture.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

Serve the avocado toast immediately, topped with the poached

“Damn Delicious: 100 Super Easy, Super Fast Recipes” by Rhee, Chungah
from Damn Delicious: 100 Super Easy, Super Fast Recipes
by Rhee, Chungah
Oxmoor House, Incorporated, 2016

Add egg substitute, sugar, and lemon rind, stirring well; cover and chill 20 minutes.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Mix the egg yolks with the milk,garlic, parsley, salt, and pepper; the mixture should be moist and hold together.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

I love to turn this into a breakfast sandwich by adding a drippy, gooey, perfectly cooked poached egg.

“Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness” by Kyndra D. Holley
from Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness
by Kyndra D. Holley
Victory Belt Publishing, 2018

Serves: 2 1 Hass avocado 2 pieces sliced French bread (or any other toast-like bread that you prefer) 1⁄2 teaspoon coarse salt 1 lemon Cut the avocado in half lengthwise.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Whisk some of this into the yolk, then return it to the pan and stir over a low heat until the mixture thickens.

“Jane Grigson's Fruit Book” by Jane Grigson, Yvonne Skargon, Judith Hill, Sara Dickerman
from Jane Grigson’s Fruit Book
by Jane Grigson, Yvonne Skargon, et. al.
UNP Bison Books, 2007

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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19 comments

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  • @stevescooking the best bi is the #poachedegg  yolk dripping on the toast. Together with the prosciuto its even better than pizza!

  • I am thankful for everything you make. You are the best. I just tried this recipe with a little variation and the taste is out of this world. Keep up the great work

  • I don’t know, after those 6 tacos I ate this might come in second. lol I enjoyed hanging out with you guys. Thanks again for the wonderful meal.

  • Simple but that still looks fantastic! But then again…butter + avocado + eggs + bread + prosciutto = OF COURSE IT LOOKS FANTASTIC! #math

  • That looks pretty good! You forgot to call it “California Style” after you put on the avocado, or maybe that’s a Nor-Cal thing! LOL

  • I made this yesterday and it came out great. Made 2 in fact. It tasted as awesome as its depicted in your video. Surely its now one my favorite. Really loved the Avocado smash as i can see i can use it for other things as well. 

  • Hey Steve, I just have a general cooking question. So whenever I attempt to make a cheese sauce I kinda fail and I’m wondering what’s up. So i start with my bechamel and at that point, everything is perfect! Then i slowly add some shredded cheddar that I bought frozen and shredded already while vigorously stirring.  Color looks good, taste great, but TEXTURE is waaaaaaaaaaay off. It’s like a really grainy gross stringy texture and wondering what goes wrong there:(

  • Thanks Steves! I discovered your chain and tried this recipe! Thanks to you I could impress my friends. You explanations are great.

  • Tucking in is back, yes! This recipe is amazing, food porn at its best watching that egg just slowly ooooooze out over that bread onto the plate. Oh man was that mouth watering. I’m going to try this tomorrow. I like the Avocado dressing, very creative. 

  • Sorry I missed this one earlier, John:-( Wow! What a breakfast… looks really, REALLY good, too! If I wasn’t so lazy, I would try to make something like this myself 😉 Thanks and thumbs up as always, your East Coast buddy, Norfolk Joe

  • Terrific and you have made my day AGAIN. Only thing is will be making as a supper dish.Have a friend arrive on a late flight. Can prepare all in advance, then off to airport to meet, back and just the toast and egg to do whilst they freshen up after flight…..Ideal.( I am a bit of a cheat as have a egg poacher pan…… Thumbs up be saying cheers Steve this Friday night!!!!,  Helena….:-))

  • I just made this! Check out my last video as I gave you lots of shout outs and posted a link to your channel and recipe. Happy cooking….ps-it was SOOOOO good!!!!

  • Oh la la la my mouth is salivating and my belly is loudly reminding me that I didnt eat much today. You dont know it yet but I guess you just invited me over for dinner:-)

  • I follow you on google + and I took a ride on your youtube channel. Interesting and there are also writing… I’d be happy if I made a ride on my channel and subscribe if you like https://www.youtube.com/c/puglialacucina

  • you rarely ever say your name, damn ive not been able to find any speck in years, whered ya find it at? prosciutto i can find, but not speck, which is just smoked prosciutto.

  • Looks delicious!
    Being married to a girl from New Orleans, I know that “If you’re using too much butter, it’s your imagination there is no such thing (as too much butter)” thing way too well:D

  • This reminds me of a recipe by the great Chef Huevos Speck… Was this inspired by him??? LOL! Bust’n your chops bro! Great recipe man! Like I told you before. Karen would totally dig this one. Cheers!!

  • maybe put a fried egg on top of each side, split it into two servings, and throw in some breakfast potatoes (diced, seasoned, pan fried in a little oil and butter). booooom. looks awesome thx BMS

  • Holi guao que delicia Lore con pimientita picante como ami me gusta
    Y la Candita esta vez no aparecio esta vez o no la vi por estar pensando en ese desayuno riquisimo?
    Estava biendo uno sde los videos en donde la Candi quiere jugar con una ardilla, que encanto verla alegre y divertida explorando el lugar y feliz ella como siempre y ustedes dos felicez tambien.
    Que lindos preciosos tus videos mi querida Lorenita. Los amo y que papi Dios los bendiga grandemente. Un vesito para la roba corazones