If you were thinking of having egg and bacon for brunch you might like to posh it up a little with this easy recipe for avocado bruschetta with Parma ham and poached egg. This makes a light and well balanced meal which you can serve on its own, or with a salad for a more substantial lunch.
Serves 4
Ready in 20 minutes
Per serving:
363kcals
26.7g fat (6.1g saturated)
17.6g protein
14.6g carbs
1.2g sugar
0.7g salt
1. Bring a shallow pan of water to a simmer. Crack 1 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. Add another egg to the pan in the same way. Poach the eggs 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. Cover the eggs loosely with foil to keep warm and poach the other 2 eggs.
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 4 serving plates.
3. Halve, stone and peel each avocado. Cut each avocado half into 2 wedges and layer 2 wedges on each 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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