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Avocado Toast with Crumbled Crispy Pancetta
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Prep Time:
10 minutes
Cook Time:
13 minutes
Total Time:
23 minutes
Impress brunch guests with gourmet avocado toast topped with crispy pancetta and poached egg on rye.
Ingredients:
  • 1 slice pancetta, diced
  • 1 slice prosciutto
  • 1 slice rye bread, toasted
  • 0.5 ripe avocado, diced, or to taste
Instructions:
  • Cook pancetta in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on a paper towel.
  • Prepare a large saucepan with 2 to 3 inches of boiling water. Lower the heat to medium-low to maintain a gentle simmer. Carefully break an egg into a small bowl, then gently pour it into the simmering water just above the surface. Cook until the egg white sets and the yolk thickens, approximately 2 1/2 to 3 minutes. Use a slotted spoon to lift the egg out of the water and lightly pat it dry with a paper towel.
  • Lay prosciutto on the toast. Spread a generous layer of avocado, and sprinkle with salt and pepper. Layer on the pancetta and crown with the poached egg.

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