Happy New Year! Were the holiday just magically awesome or what?! I had the best time catching up with friends and family. We attended THREE Christmas celebrations; my cup runneth over with family time and fun. Seriously, so thankful! In the past month my husband and I had the opportunity to catch up with so many wonderful friends; life has a funny way of speeding up the time and creating a variety of responsibilities that prevent “hanging out” with friends. Remember years ago when you had time to just “hang out”? Totally jealous of my 16 year old self.
Anyway, I am back in the kitchen gearing up to share new recipes with you! I may have been MIA during the holiday season, but I assure you I was brainstorming and testing recipes that I plan to share in the coming weeks. Among several kitchen themed presents, my husband surprised me with a bakery style muffin tin (read: JUMBO muffin tin) so naturally everything coming out of my oven has been gigantic the past couple weeks. You have been warned!
Today I want to take a minute to further solidify my obsession with avocado toast. Truth be told I do not eat breakfast on work days. I need a few hours after waking up before I’m ready for breakfast, but on the weekends (and during the relaxing 2 weeks I took off during the holidays) I have the luxury of lounging in my sweats and playing in the kitchen. I shared avocado and balsamic tomato toast last year; we will call this recipe a closely related carnivorous cousin. Avocados are packed with healthy monounsaturated fats (the good fats), fiber, and the most irresistible creamy texture. If you follow me on Facebook you may have noticed the link I posted to a study toasting (ha, pun seriously not intended) the health benefits of the amazing avocado. The addition of salty prosciutto, which I had leftover in the fridge from a previous recipe, was a great last minute addition!
Crunchy + creamy + salty + runny oozey egg yolk = my idea of a perfectly satisfying breakfast. Or lunch. Or breakfast for dinner. Avocado toast taking over the freshpickedlove kitchen, for sure!
Ingredients (per 2 people)
- 4 pieces bread (I like rye or multigrain)
- 1 ripe avocado
- 1/2 lemon
- 2 very thin slices prosciutto
- 4 large eggs
- salt and pepper, to taste
- nonstick cooking spray
Begin by toasting the bread until golden; I use a standard toaster but the oven would work, too. I often store leftover bread in the freezer which is perfect for weekend mornings when you want toast but haven’t made it to the grocery store.
Cut the avocado in half and carefully remove the pit. Spoon into a bowl and sprinkle with lemon juice, salt, and pepper to taste. Besides contributing a fresh bite, the lemon juice will prevent the avocado from turning brown while assembling the remaining ingredients. Mash with a fork until it reaches the desired consistency; I like a little bit of texture left.
Arrange 2 slices toast on each plate and divide avocado mixture evenly, smoothing with the back of a spoon into an even layer.
Lay the prosciutto on top of the avocado.
Warm a 9-inch skillet on medium heat and spray with non-stick cooking spray. Add 2 eggs and season lightly with salt and pepper; cook for 3-4 minutes until the white is set, then flip and cook an additional 2-3 minutes on the other side. Gently place the eggs on top of the toast. Repeat with the remaining two eggs; I like my eggs a little bit runny but you could fully cook them if that is your preference.
Besides being beautiful, this is a protein packed breakfast bursting with healthy fats and whole grains. It will definitely keep you going until lunch, enjoy!