Avocado & Crispy Parma Ham Bruschetta Recipe

Preheat a grill pan or skillet over medium-high heat. Brush both sides of 6 sourdough slices lightly with 2 tbs olive oil. Grill or toast the slices 2–3 minutes per side until golden and slightly charred. While warm, sprinkle each slice with a light pinch of sea salt and freshly ground black pepper. Set aside on a tray.

Halve and pit the avocados; scoop flesh into a bowl. Add 1.5 tbs lemon juice immediately to prevent browning. Mash with a fork leaving some texture.

Stir in 2 tbsp finely chopped red onion, 2 tbsp chopped coriander (or parsley), 0.5 tsp salt, 0.25 tsp cracked black pepper and 0.25 tsp red chilli flakes if using. Taste and adjust seasoning. Keep covered until assembly.

Preheat oven to 200°C (400°F). Arrange 6 slices of Parma ham in a single layer on a baking tray lined with parchment. Bake 6–8 minutes until crisp but not burnt. Remove and transfer to paper towel; reserve any rendered fat.

To poach eggs: bring 1200 ml water to a gentle simmer in a wide shallow pan. Add 2 tsp white wine vinegar. Create a gentle whirlpool with a spoon and gently slip in 2–3 eggs at a time (depending on pan size). Poach for 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer yolk. Use a slotted spoon to lift eggs onto a paper towel briefly to drain. Repeat until all 6 eggs are poached. Keep warm in a shallow bowl in the pan off the heat if needed.

Set up a double boiler: a heatproof bowl that sits over (but not touching) a saucepan of simmering water. Add 3 egg yolks to the bowl and whisk with 1 tbs lemon juice and 0.5 tsp Dijon mustard until slightly thickened.

Slowly drizzle in the 100 g hot melted butter in a thin stream while constantly whisking until sauce emulsifies and thickens to a creamy consistency (about 3–5 minutes). If it becomes too thick, whisk in 1 tsp warm water to loosen. Stir in 0.25 tsp smoked paprika, 0.25 tsp cayenne (or to taste), 0.25 tsp salt and 0.25 tsp black pepper. Keep warm over the warm (not boiling) water and cover to prevent skin forming until ready to serve.

In a small bowl whisk together 1 tbs olive oil, 0.5 tbs lemon juice, 0.25 tsp sea salt and 0.25 tsp black pepper. Toss 2 cups baby rocket lightly in the dressing. Crumble 50 g feta and set aside for topping.

Spread a generous spoonful of the smashed avocado across each grilled sourdough slice, leaving a small border.

Top each avocadoed slice with a piece of crispy Parma ham (folded if necessary).

Place one poached Butler's organic egg on top of each ham-topped toast.

Spoon 1–2 tbs of the spicy Hollandaise over each poached egg so it drips slightly over the sides.

Arrange dressed rocket alongside or atop the toasts and scatter crumbled feta over everything. Finish with a light extra grind of black pepper and a pinch of smoked paprika if desired.

Serve immediately while eggs are warm and hollandaise is silky.