Avocado Bruschetta with Parma Ham and Poached

This recipe combines creamy avocado, salty prosciutto, and a runny poached egg on crispy, garlicky toast. It’s a symphony of textures and flavors that’s perfect for a fancy brunch or a luxurious light meal.

Yields: 2 servings
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients

• 2 large slices of crusty bread (like sourdough or ciabatta)

• 1 ripe avocado

• 1 tablespoon fresh lemon juice

• Salt and freshly ground black pepper

• 1 small clove garlic, halved

• 4-6 slices of Parma ham (prosciutto)

• 2 large, very fresh eggs

• 1 teaspoon white vinegar (for poaching)

• Optional for garnish: Microgreens, chopped chives, red pepper flakes, or a drizzle of balsamic glaze

Instructions

Part 1: Poach the Eggs

1. Fill a medium saucepan about two-thirds full with water. Add the white vinegar. Bring to a gentle simmer over medium heat—you should see small bubbles at the bottom, but it shouldn’t be at a rolling boil.

2. Crack each egg into its own small ramekin or cup.

3. Using a spoon, create a gentle whirlpool in the center of the simmering water. Carefully slide one egg from the ramekin into the center of the whirlpool. The swirling water will help the egg white wrap around the yolk.

4. Cook for 3-4 minutes for a firm white and a runny yolk. Use a slotted spoon to remove the egg, letting the water drain off. Place it on a plate lined with a paper towel. Repeat with the second egg.

Part 2: Prepare the Bruschetta Base

1. While the eggs are poaching, toast your bread until golden and crispy.

2. Immediately rub the hot toast with the cut side of the garlic clove. This gives a subtle, fragrant garlic flavor.

3. Drizzle the toast with a little olive oil if desired.

Part 3: Prepare the Avocado & Assemble

1. In a small bowl, scoop out the flesh of the avocado. Add the lemon juice, a pinch of salt, and a grind of black pepper. Mash with a fork to your desired consistency (smooth or slightly chunky).

2. Divide the mashed avocado between the two garlic toasts and spread it evenly.

3. Drape 2-3 slices of Parma ham over the avocado on each toast.

4. Carefully place your poached egg on top of the Parma ham.

5. Season the egg with a little more salt and pepper. Garnish with your chosen herbs, microgreens, or a sprinkle of red pepper flakes.

🌟 Super Easy Tips & Variations 🌟

• The “Cheat’s” Poached Egg: If poaching eggs intimidates you, simply fry them sunny-side up or over-easy. You still get that glorious runny yolk!

• Perfectly Fresh Eggs are Key: The fresher the egg, the tighter the white will be, resulting in a neater poached egg.

• No Parma Ham? Crispy, cooked bacon or smoked salmon would be fantastic alternatives.

• Add a Flavor Punch: A sprinkle of “Everything But The Bagel” seasoning on the avocado is delicious.

• Make it a Meal: Serve with a simple side salad of arugula dressed with lemon juice and olive oil.

Enjoy your restaurant-worthy bruschetta! It’s the perfect combination of creamy, salty, crispy, and rich.