Let me divulge my thought process on this one. I love avocado toast, I love prosciutto and eggs, and I LOVE a simple fried egg on toast. So why have I been forcing myself to choose between the three? Why not combine them all into avocado prosciutto egg-in-a-hole?
Well my friends, because that’s very, very difficult. I understand now why this recipe did not exist already despite my copious googling. The cooking times of the avocado egg-in-a-hole and the toast itself seemed to be on widely different pages. Don’t fret. The fact that you’re reading this means that I did find a solution, and the recipe is awaiting you below. It also means my kitchen was an avocado and circle of bread graveyard as I figured it out. But, when life gives you excess avocado and bread holes- make avocado sandwiches 🙂
Ingredients:
(Serves 2)
- 2 eggs
- 2 pieces of preferred bread (I used Dave’s Killer Bread)
- 2 slices of prosciutto
- 1 avocado
- Oil for cooking
- Salt & pepper to taste
Directions:
- Prep first! Cut avocado in half and remove the pit, skin, and rounded bottom. You’ll be putting the egg in the center of the avocado, so you might need to remove some of the flesh depending on how big the pit was. The goal is a flat, thick slice of avocado with a circle in the center the size of an egg yolk.
- Next, cut a hole in the middle of each piece of bread, based on the size of your avocado base. The avocado will go here. Temporarily layer your prosciutto on top and cut a matching hole. Set prosciutto aside.
- If you have an oven proof skillet, get that out. If not, grab a skillet as well as a baking sheet (which you should line and oil).
- In your skillet, heat up oil then add bread slices. Toast lightly for 30 seconds, then flip.
- Place your prosciutto slices on the bread slices, then the avocado in the bread/ prosciutto holes. Crack one egg into each avocado center. You want to gingerly aim so the yolk goes into the hole, and it’s okay for the white to spill over the prosciutto and bread. Sprinkle with salt and pepper.
- Transfer skillet into the oven (or CAREFULLY transfer your slices onto the baking sheets). Broil on low for up to 5 minutes — but check frequently to make sure your bread doesn’t burn but the yolks set enough for your liking (see my note). If the toast starts to look too brown before the egg is set, pull it out of the oven, and finish it on top of the stove: spritz a tiny bit of water onto the skillet to create steam, and cook over low with a cover on (till egg is set – probably 5ish min).
- Once your egg is cooked to your liking enjoy hot!
Important Note: Rarely do I just all out fail and make inedible food, but I did the first three times trying this. Resist temptation to overly cook your bread in the skillet so that it resembles toast. And if you have a hot oven, really monitor your broil. I had blackened, inedible toasts with perfect egg and avocado the first times I tried this due to those two mistakes. We’re aiming for all over perfection here!
What am I listening to as I make this? “Sure Don’t Miss You” by the Dip
What if I want a breakfast toast but maybe not this one? Don’t worry, I won’t be offended. Check out a few more below:
Want more Carmel Kama’aina content? Follow me on Instagram. All my latest recipes, poems, and behind the scenes tricks are published first on Instagram. Sneak a peek below:
The Carmel Kama'aina 