Avocado, prosciutto, and egg open-faced sandwich recipe

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  • 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
  1. 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 ΒΌ teaspoon each salt and pepper.
  2. Top the bread slices with the avocado, prosciutto, and eggs. Drizzle with oil. Season with pepper.

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