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 caloriescarbohydrate: 24.5 gcholesterol: 208.5 mgfat: 29.1 gfiber: 8.6 gprotein: 17.1 gsaturatedFat: 6.9 gservingSize: -sodium: 929.4 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Avocado Toast with Crumbled Crispy Pancetta
Directions
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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.
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.
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.