Avocado Toast Recipe

Heat a grill pan or skillet over medium-high heat. Brush both sides of sourdough slices with 1 tbs olive oil (or spread butter if using). Grill or toast slices until golden brown and crisp, about 2–3 minutes per side. Set aside on a rack to keep crisp.

Halve and pit the avocados. Scoop flesh into a medium bowl and roughly smash with a fork to a chunky, spreadable texture (small lumps remain).

Add 1 tbs lime juice, 3 tsp sea salt, 1 tsp freshly ground black pepper and 1 tsp red pepper flakes. Taste and adjust seasoning — add a little more lime or salt if needed. Keep covered until ready to assemble to prevent browning.

Combine the diced tomato, 2 tbs diced red onion, 1 tsp minced jalapeño, 2 tbs chopped cilantro, 1 tbs lime juice and 1 tsp sea salt in a small bowl. Stir, taste, and adjust salt or lime. Let sit 5–10 minutes to marry flavors.

Heat a nonstick skillet over medium heat and add 1 tsp olive oil. Lay prosciutto slices in a single layer (they will shrink). Cook 2–3 minutes per side until crisp and slightly browned. Transfer to paper towels to drain and crisp further. Break into large shards once cooled enough to handle.

Using the same or a separate nonstick skillet, melt 1 tsp butter over medium-low heat. Crack eggs into the pan and cook over-easy: let whites set 2–3 minutes, then gently flip and cook 20–30 seconds on the second side for runny yolks (longer if you prefer less runny). Season whites with a pinch of salt and pepper while cooking.

Spread an even layer of the smashed avocado over each toasted sourdough slice (about half the avocado mixture per slice).

Spoon 1–2 tablespoons of pico de gallo onto each toast, distributing evenly.

Top each toast with 2 crisp prosciutto shards per slice, gently pressing them into the avocado so they adhere.

Place one over-easy egg on each toast. If desired, break the yolk slightly so it drips into the avocado and pico.

Sprinkle 1 tbs grated pecorino-romano over both toasts, then add fresh cilantro leaves and a light crack of black pepper. Drizzle 1/2 tsp extra-virgin olive oil over the plate if desired.

Serve immediately with a small side of seasonal berries (about 3 oz) to refresh the palate.