Avocado, Prosciutto, and Egg Open-Faced Sandwich

Who says eggs are just for breakfast? This versatile dish works at any time of day.

avocado-egg-prosciutto-sandwich
Photo by Roland Bello
Avocado, Prosciutto, and Egg Open-Faced Sandwich 3.9 17 5 1
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 345 calories
    • Fat 21 g
    • Sat Fat 4 g
    • Cholesterol 223 mg
    • Sodium 773 mg
    • Protein 15 g
    • Carbohydrate 25 g
    • Sugar 4 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 73 mg
Who says eggs are just for breakfast? This versatile dish works at any time of day.

Ingredients

  1. Check 2 tablespoons olive oil, plus more for serving
  2. Check 4 large eggs
  3. Check kosher salt and black pepper
  4. Check 4 large slices country bread, toasted
  5. Check 1 avocado, sliced
  6. Check 2 ounces sliced prosciutto

Directions

  1. Heat the oil in a large nonstick skillet over medium heat. Add the eggs and cook, covered, 2 to 4 minutes for slightly runny yolks. Season with ¼ teaspoon each salt and pepper.
  2. Dividing evenly, top the bread with the avocado, prosciutto, and eggs.
  3. Serve drizzled with additional oil and sprinkled with pepper.