AVOCADO TOAST WITH CRUMBLED CRISPY PANCETTA
If you're expecting company for brunch, cook up this recipe for gourmet avocado toast with crumbled crispy pancetta and poached egg on rye.
Provided by Dorinda Medley
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 23m
Yield 1
Number Of Ingredients 6
Steps:
- Place pancetta in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on a paper towel.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low and keep the water at a gentle simmer. Crack egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Cook until egg white is firm and the yolk thickens, 2 1/2 to 3 minutes. Remove the egg from the water with a slotted spoon and dab on a paper towel to remove excess water.
- Place prosciutto on the toast. Spread a generous layer of avocado on top; season with salt and pepper. Add pancetta; top with the poached egg.
Nutrition Facts : Calories 416.7 calories, Carbohydrate 24.5 g, Cholesterol 208.5 mg, Fat 29.1 g, Fiber 8.6 g, Protein 17.1 g, SaturatedFat 6.9 g, Sodium 929.4 mg, Sugar 2.3 g
AVOCADO TOAST THREE WAYS
Provided by Bobby Flay
Categories main-dish
Time 1h
Yield 9 toasts (about 4 servings)
Number Of Ingredients 24
Steps:
- For the base: Crush the avocados in a bowl with a fork. Fold in the scallions, lime juice, cilantro and some salt and pepper, leaving the mixture pretty chunky.
- For the egg salad and radicchio toast: Brush the pumpernickel bread with oil, and toast under the broiler; or toast in a toaster and then brush with oil.
- Combine the grated egg, creme fraiche, mustard, shallot, dill and some salt and pepper in a bowl.
- Spread the toast with some of the avocado base, and top with some radicchio, egg salad and dill sprigs.
- For the salmon and dill toast: Brush the health bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.
- Spread the toast with some of the avocado base, and then top with some smoked salmon, a dollop of creme fraiche and some dill sprigs.
- For the Fresno chile toast: Brush the bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.
- Spread the toast with some of the avocado base. Top with some sliced chiles, a sprinkling of lime zest and some cilantro leaves.
AVOCADO TOAST WITH CREAMY SOFT SCRAMBLED EGG
Provided by Trisha Yearwood
Categories main-dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Coarsely mash the avocados in a bowl with the lemon zest and juice, 1/4 teaspoon salt and pepper to taste. Spread the mash evenly onto the toasts.
- Melt the butter in a medium nonstick skillet over medium-low heat. Add the cream cheese, eggs and 1/4 teaspoon salt and cook, stirring constantly with a rubber spatula, until the mixture is just set with small, creamy curds, about 5 minutes. Spoon the eggs onto the toasts and top with the radishes and chives. Sprinkle with salt.
AVOCADO TOAST WITH CRUMBLED CRISPY PANCETTA
If you're expecting company for brunch, cook up this recipe for gourmet avocado toast with crumbled crispy pancetta and poached egg on rye.
Provided by Dorinda Medley
Categories Breakfast Sandwiches
Time 23m
Yield 1
Number Of Ingredients 6
Steps:
- Place pancetta in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on a paper towel.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low and keep the water at a gentle simmer. Crack egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Cook until egg white is firm and the yolk thickens, 2 1/2 to 3 minutes. Remove the egg from the water with a slotted spoon and dab on a paper towel to remove excess water.
- Place prosciutto on the toast. Spread a generous layer of avocado on top; season with salt and pepper. Add pancetta; top with the poached egg.
Nutrition Facts : Calories 416.7 calories, Carbohydrate 24.5 g, Cholesterol 208.5 mg, Fat 29.1 g, Fiber 8.6 g, Protein 17.1 g, SaturatedFat 6.9 g, Sodium 929.4 mg, Sugar 2.3 g
AVOCADO TOAST WITH CRUMBLED CRISPY PANCETTA
If you're expecting company for brunch, cook up this recipe for gourmet avocado toast with crumbled crispy pancetta and poached egg on rye.
Provided by Dorinda Medley
Categories Breakfast Sandwiches
Time 23m
Yield 1
Number Of Ingredients 6
Steps:
- Place pancetta in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on a paper towel.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low and keep the water at a gentle simmer. Crack egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Cook until egg white is firm and the yolk thickens, 2 1/2 to 3 minutes. Remove the egg from the water with a slotted spoon and dab on a paper towel to remove excess water.
- Place prosciutto on the toast. Spread a generous layer of avocado on top; season with salt and pepper. Add pancetta; top with the poached egg.
Nutrition Facts : Calories 416.7 calories, Carbohydrate 24.5 g, Cholesterol 208.5 mg, Fat 29.1 g, Fiber 8.6 g, Protein 17.1 g, SaturatedFat 6.9 g, Sodium 929.4 mg, Sugar 2.3 g
AVOCADO TOAST WITH CRUMBLED CRISPY PANCETTA
If you're expecting company for brunch, cook up this recipe for gourmet avocado toast with crumbled crispy pancetta and poached egg on rye.
Provided by Dorinda Medley
Categories Breakfast Sandwiches
Time 23m
Yield 1
Number Of Ingredients 6
Steps:
- Place pancetta in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on a paper towel.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low and keep the water at a gentle simmer. Crack egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Cook until egg white is firm and the yolk thickens, 2 1/2 to 3 minutes. Remove the egg from the water with a slotted spoon and dab on a paper towel to remove excess water.
- Place prosciutto on the toast. Spread a generous layer of avocado on top; season with salt and pepper. Add pancetta; top with the poached egg.
Nutrition Facts : Calories 416.7 calories, Carbohydrate 24.5 g, Cholesterol 208.5 mg, Fat 29.1 g, Fiber 8.6 g, Protein 17.1 g, SaturatedFat 6.9 g, Sodium 929.4 mg, Sugar 2.3 g
AVOCADO TOAST WITH CRUMBLED CRISPY PANCETTA
If you're expecting company for brunch, cook up this recipe for gourmet avocado toast with crumbled crispy pancetta and poached egg on rye.
Provided by Dorinda Medley
Categories Breakfast Sandwiches
Time 23m
Yield 1
Number Of Ingredients 6
Steps:
- Place pancetta in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on a paper towel.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low and keep the water at a gentle simmer. Crack egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Cook until egg white is firm and the yolk thickens, 2 1/2 to 3 minutes. Remove the egg from the water with a slotted spoon and dab on a paper towel to remove excess water.
- Place prosciutto on the toast. Spread a generous layer of avocado on top; season with salt and pepper. Add pancetta; top with the poached egg.
Nutrition Facts : Calories 416.7 calories, Carbohydrate 24.5 g, Cholesterol 208.5 mg, Fat 29.1 g, Fiber 8.6 g, Protein 17.1 g, SaturatedFat 6.9 g, Sodium 929.4 mg, Sugar 2.3 g
AVOCADO TOAST
It may seem silly to give a recipe for avocado toast, but there is an art to it, as with most things that are both simple and perfect. Here, you want to make sure of a few things: that the bread you use is sturdy and has some taste; that there's enough salt and citrus to bring out the avocado's flavor; and that you use a good olive oil to bring it all together. These garnishes, from the Australian café Two Hands in Manhattan, are tasty but unnecessary.
Provided by Julia Moskin
Categories breakfast, brunch, easy, for one, for two, lunch, quick, snack, sandwiches
Time 5m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Toast the bread to your liking. Meanwhile, use a wide spoon to remove the avocado halves from the peel, keeping them in large pieces.
- Drizzle the hot toast lightly with olive oil and sprinkle with salt. Let cool slightly, then place one avocado half on each slice of toast. Use the back of a fork to roughly mash the avocado into the bread, keeping it as chunky as possible.
- Sprinkle with a little more salt, and pepper if desired. Squeeze the citrus over the top and add any garnishes. Cut each piece of toast in half if they're large and serve immediately.
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