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Avocado Toast with Crumbled Crispy Pancetta

Rated as 4.8 out of 5 Stars

"If you're expecting company for brunch, cook up this recipe for gourmet avocado toast with crumbled crispy pancetta and poached egg on rye."
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23 m servings 417
Original recipe yields 1 servings (1 avocado toast)


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  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.
  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.
  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.

Nutrition Facts

Per Serving: 417 calories; 29.1 24.5 17.1 209 929 Full nutrition

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Read all reviews 5
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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.

Amazing, but definitely need to cook the pancetta!

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...

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/br...