Avocado bruschetta with Parma ham and poached egg

Avocado bruschetta with Parma ham and poached egg
  • Serves icon Serves 4
  • Time icon Ready in 20 minutes

This easy brunch recipe, made with eggs, avocado and Parma ham, is just as good served for lunch or dinner.

Nutrition: per serving

Calories
363kcals
Fat
26.7g (6.1g saturated)
Protein
17.6g
Carbohydrates
14.6g (1.2g sugar)
Salt
0.7g
Calories
363kcals
Fat
26.7g (6.1g saturated)
Protein
17.6g
Carbohydrates
14.6g (1.2g sugar)
Salt
0.7g

Ingredients

  • 4 eggs
  • 4 thickly cut slices of ciabatta loaf
  • Olive oil, for brushing
  • 1 garlic clove, halved
  • 2 ripe avocados
  • 8 slices Parma ham

Method

  1. Bring a shallow pan of water to a simmer. Crack 1 egg into a small glass. Swirl the water around with a spoon, then drop the egg into the moving water – this helps the white wrap itself around the yolk. Add another egg to the pan in the same way. Poach the eggs for 3 minutes for a soft yolk or 5 minutes for a set yolk, then remove with a slotted spoon and set aside on a plate lined with kitchen paper to drain. Cover the eggs loosely with foil to keep warm and poach the other 2 eggs.
  2. Meanwhile, preheat the grill to high. Brush the ciabatta slices on both sides with a little oil, then lay on a baking sheet and pop under the grill for 3-4 minutes, turning halfway, until golden and toasted. Set aside to cool slightly, then rub each slice all over with garlic. Set aside on 4 serving plates.
  3. Halve, stone and peel each avocado. Cut each avocado half into 2 wedges and layer 2 wedges on each garlic ciabatta slice, along with 2 Parma ham slices. Top each bruschetta with a still-warm poached egg and season with salt and freshly ground black pepper to serve.

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