My grandmother created a traditional, straightforward beef stew dish that is currently enjoyed by a fourth generation of my family. Excellent with a salad and some crusty toast.
| Prep Time: | 10 mins |
| Cook Time: | 13 mins |
| Total Time: | 23 mins |
| Servings: | 1 |
| Yield: | 1 avocado toast |
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
Instructions
- 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.
Nutrition Facts
| Calories | 417 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 209 mg |
| Dietary Fiber | 9 g |
| Protein | 17 g |
| Saturated Fat | 7 g |
| Sodium | 929 mg |
| Sugars | 2 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make and yummy
Great and simple
I used sourdough English muffins that I had on hand. I mashed the avocado and blended it with a little lemon juice, dijon mustard, and garlic salt. Garnished with chopped scallions.
I’ve been fixing a version of this for many years, being a former Californian I was raised eating Avocados since I was a child but I had never fixed this with Pancetta and it’s something I always have in the freezer. I fix this the day after I bake bread because it’s so good on home baked bread. I use thin sliced ham because I find the prosciutto hard to cut through when everything else is soft. The flavor of this simple dish is outstanding. I also fix this sometimes with a soft fried egg, saves a pan!
Amazing, but definitely need to cook the pancetta!
One of my favorites that I change to suit my mood. Lately I’ve been leaving off the egg and substituting chopped green onion and a drizzle of good olive oil. Also swap the rye for dark pump depending on what’s in the house.
What a nice change from the usual eggs and bacon. Absolutely delicious and so easy to prepare. I used lightly toasted sourdough and I served it with fresh fruit. A champagne worthy breakfast/brunch.
The combination of flavors will wow you and your brunch guests. If you don’t have pancetta or prosciutto just use bacon and thin sliced black forest ham.