Breakfast

Poached Eggs & Smashed Avocado

Ingredients

• 2 tsp olive oil
• 4 slices prosciutto, about 6 inches long
• 2 avocados, pitted, peeled and cut into large chunks
• 2 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• 6 fresh basil leaves, thinly sliced
• 2 tbsp white vinegar
• 4 large eggs
• 4 slices sourdough bread, ½-inch thick, toasted
• Salt and pepper, to taste

Steps

1. 1Heat olive oil in a pot over medium-high heat. Add prosciutto and cook for about 2 minutes per side. Remove the prosciutto, leaving the rendered fat in the pot.
2. 2In a small bowl, gently fold together the avocado, lemon juice, extra-virgin olive oil and basil. Season with salt and pepper to taste.
3. 3Add 8 cups water and the vinegar to the pot. Bring to a simmer over medium heat.
4. 4Crack an egg into a fine-mesh strainer set over a bowl, allowing the watery portion of the egg white to drain. Transfer the egg to a ramekin. Repeat with remaining eggs.
5. 5Gently transfer the eggs to the simmering water, spacing evenly. Cook uncovered for about 3 minutes, or until the whites are set. Transfer with a slotted spoon to a paper towel to drain.
6. 6Spread the avocado mixture over the toasted sourdough. Break the crispy prosciutto over the avocado and top each slice with a poached egg. Season with salt and pepper to taste.