Brushetta with Ham and Egg |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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taosted bread with toppings/brunch Ingredients:
1 eggs |
20 g ciabatta |
1 dash olive oil, for brushing |
1/4 garlic clove, halved |
100 g avocados |
56 g parma ham |
Directions:
1. Bring a shallow pan of water to a simmer. Crack the egg into a small glass. Swirl the water around with a spoon, then drop the egg into the moving water ? this helps the white wrap itself around the yolk. Poach the egg for 3 minutes for a soft yolk or 5 minutes for a set yolk, then remove with a slotted spoon and set aside on a plate lined with kitchen paper to drain.
2. Meanwhile, preheat the grill to high. Brush the ciabatta slices on both sides with a little oil, then lay on a baking sheet and pop under the grill for 3-4 minutes, turning halfway, until golden and toasted. Set aside to cool slightly, then rub each slice all over with garlic. Set aside on plate.
3. Cut each avocado half into 2 wedges and layer on garlic ciabatta slice, along with 2 Parma ham slices. Top each bruschetta with a still-warm poached egg and season with salt and freshly ground black pepper to serve.
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