Avocado Toast with Crumbled Crispy Pancetta

If you're expecting company for brunch, cook up this recipe for gourmet avocado toast with crumbled crispy pancetta and poached egg on rye.

• Preparation Time: 10 mins
• Cooking Time: 13 mins
• Total Time: 23 mins
• Calories: 417 Calories

Ingredients

• 1 egg
• salt and ground black pepper to taste
• 1 slice pancetta, diced
• 1 slice prosciutto
• 1 slice rye bread, toasted
• ½ ripe avocado, diced, or to taste

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.