Avocado, Prosciutto, and Egg Open-Faced Sandwich
INGREDIENTS
- 2tablespoons olive oil, plus more for serving
- 4large eggs
- kosher salt and black pepper
- 4large slices country bread, toasted
- 1avocado, sliced
- 2ounces 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 ¼ teaspoon 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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