Ingredients23 m servings 417
- 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.
Per Serving: 417 calories; 29.1 24.5 17.1 209 929 Full nutrition
ReviewsRead all reviews 5
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.
I loved this. I added chopped green onions. I cooked the white parts with the pancetta and used the green to garnish. it was so good I made it 3 times in one week!
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 alway...