Poached Eggs and Avocado Toast

Good morning and rise and shine! I’m craving poached eggs and for whatever reason, piling them on something toasty always hits the spot. I love the creaminess of a “medium” cooked, perfectly poached egg. This recipe calls for prosciutto but that’s a little too fancy for me today, any ham will do or even bacon for that matter. I’m going for the flavor, not the fancy.

 Ingredients

• 1/2 cup halved cherry tomatoes
• 1 tsp olive oil
• Salt and pepper
• 1 avocado, peeled and pitted
• 2 tsp freshly squeezed lime juice
• 1 Tbsp white vinegar
• 4 large eggs
• 4 slices ciabatta bread (or other crusty bread), toasted
• 4 slices prosciutto

Instructions

Pre-heat oven (or toaster oven) to 375 degrees and line a baking sheet with foil or parchment paper.

Place tomatoes on baking sheet, lightly brush with olive oil, sprinkle with salt and pepper, and roast for about 30-35 minutes, until tomatoes are blistered and starting to burst. While tomatoes are roasting, place avocado in a small bowl and mash, along with lime juice and salt and pepper.  Bring a large saucepan of water to a boil, along with white vinegar and a pinch of salt. Crack eggs into an individual ramekin one at a time. Carefully, set egg into boiling water. Repeat with other eggs, working in batches if you don't have enough space for all 4 eggs at once. Remove saucepan from heat and let eggs cook for about 4 minutes until yolks are just set. Remove from water with slotted spoon to a paper towel-covered plate. Spread a generous layer of mashed avocado onto each slice of toast. Top each slice with roasted tomatoes, a slice of prosciutto, and an egg. Top with salt, pepper, and red pepper flakes, if desired.

Credit: We Are Not Martha