Avocado Toast with Crumbled Crispy Pancetta recipe

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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: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

1 avocado toast

Recipe Note

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

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