Poached Eggs and Avocado Toast

Posted by Jill Bosich on

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.


  • 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


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


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