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Avocado Toast with Crumbled Crispy Pancetta

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Dorinda Medley

"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 cals
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 g fat; 24.5 g carbohydrates; 17.1 g protein; 209 mg cholesterol; 929 mg sodium. Full nutrition

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