Avocado bruschetta with Parma ham and poached egg

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.