Avocado, Prosciutto, & Egg Open-Faced Sandwiches

Yield: 4 servings Total time: 15 minutes April 15, 2015

These sandwiches are the perfect weeknight dinner after a long day at work. They take no time at all to make, but are so delicious.

Recipe from Real Simple.

Ingredients

  • 2 Tbs. olive oil, plus more for serving
  • 4 large eggs
  • Kosher salt and black pepper
  • 4 large slices country bread, toasted
  • 1 avocado, sliced
  • 2 oz. sliced prosciutto

Directions

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 1/4 tsp. each salt and pepper.

Dividing evenly, top the bread with the avocado, prosciutto, and eggs.

Serve drizzled with additional oil and sprinkled with pepper.

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