Avocado Toast Breakfast Sandwich
The soft poached egg makes its own sauce for this delicious Avocado Toast Breakfast Sandwich. This is easy, delicious - simply fabulous meal!
Servings 2
Calories 317kcal
Ingredients
- 2 eggs
- 2 slices bread I used a good whole grain bread
- 4 slices prosciutto
- ¼ cup sprouts (optional)
- 1 avocado mashed
- 1 lemon or lime zested and juiced
- 8-10 cherry tomatoes sliced in half
- 1 teaspoon white vinegar + teaspoon salt for the poaching liquid
- salt and pepper to taste
Instructions
- First toast the bread.
- Put water in a pan to boil. While the water is heating, mash the avocado. Season with salt, pepper and a squeeze of lime or lemon and the zest. Slice the tomato and add them to the avocado. Mix together and set aside.
- Crack the eggs into two separate bowls. When the water reaches a boil, add about a teaspoon of white vinegar to the water and a good pinch of salt. Using a spoon begin swirling the water to make a whirlpool. Drop in the eggs, one at a time. Set your timer three minutes - this will give you soft poached eggs.
- Assemble the sandwiches. Slather each piece of toast with the avocado tomato mixture. Top with two slices of prosciutto, a nest of sprouts and settle the poached egg into the nest. Season with salt & pepper. Serve and enjoy!
Nutrition
Serving: 1slice | Calories: 317kcal