- Yield: 4 Servings
- 4 large eggs
- 2 tablespoons olive oil, plus more for serving
- Kosher salt and black pepper
- 4 large slices country bread, toasted
- 1 avocado, sliced
- 2 ounces prosciutto, sliced
How to Make It
- Cook the eggs in the oil in a large nonstick skillet, covered, over medium heat, 2 to 4 minutes for slightly runny yolks. Season with ¼ teaspoon each salt and pepper.
- Top the bread slices with the avocado, prosciutto, and eggs. Drizzle with oil. Season with pepper.