Friday, February 6, 2015

Avocado Toast with Poached Egg and Proscuitto

One of my great indulgences is a long and unhurried luxurious breakfast.  I treat myself to one every Saturday or Sunday morning, when I don't have to push anyone or myself, out the door for school or work. It's a welcome change from the workday morning rush.

For these days, an egg dish is my breakfast of choice. I enjoy the forced patience required to make the perfect poached egg*.

I recently discovered the sublime yumminess of avocado toast.



Avocado Toast with Poached Egg and Prosciutto

Ingredients:
1 slice whole grain bread
1 small ripe avocado
salt
pepper
lime juice
1 slice prosciutto
1 slice sharp cheddar cheese
1 poached egg
Chopped parsley or basil or cilantro to garnish

Method:
  1. Turn on your broiler to low.
  2. Scoop out the flesh of a small ripe avocado. Mash with a fork to desired consistency (I prefer it a little chunky). Season with salt, pepper, and a squeeze of lime juice.
  3. On a lightly toasted slice of bread, spread the mashed over it.
  4. Lay down a thin slice of prosciutto.
  5. Lay down a slice of cheese.
  6. Poach the egg according to your own desired method.
  7. Without the egg, place the entire piece under the broiler to melt the cheese.
  8. Once you've achieved the desired doneness for your egg and melted cheese, gently lay the egg on top of the cheese.
  9. Garnish and season with parsley, basil, or cilantro, salt and pepper.

Serves 1.


*The "perfect"poached egg is pretty subjective.  I like mine with thick yolks whose edges are just about to turn firm.

1 comment:

Thank you so much for your kind comments.