I haven’t been cooking much since I’m home with a newborn. I foolishly thought I’d have time to work on my blog while on maternity leave (novice mistake.) Although this little stinker is considerably easier than my first, and thankfully healthy, he still doesn’t allow a ton of time for hobbies, cleaning, or even sleep for that matter. As I write this, my right foot is rocking him to sleep in his car seat to force him to nap since he’s been fussy and only cat-napping all day. Multitasking at its best.
Last night, I got a craving for breakfast food and so I whipped up this dish which looks fancy, but is so simple and easy a tired mom could do it. It also happens to be rich and delicious. The creamy avocado is balanced with the crispy fried prosciutto and the arugula micro greens add a nice peppery bite.
Ingredients (4 Servings, or 2 if you’re as hungry as I am)
4 Pieces dark rye bread
1 Package of prosciutto
1 Cup arugula micro greens (washed and pat dry)
2 Ripe avocados
Fresh ground black pepper
Prepare an egg poaching pan (if using one) by filling with 1/2 inch of water. Spray the poaching cups with nonstick cooking spray. Heat over medium high heat.
Meanwhile, in a medium frying pan, drizzle a small amount of olive oil and heat to medium. Add the prosciutto, laying flat. Cook about 2 minutes on each side until it has a light crisp to it. Remove from the pan to a plate lined with a paper towel and set aside.
Toast the dark rye bread. While that is toasting, remove the flesh from the avocado and put in a medium mixing bowl. Roughly smash with a fork. When the toast is done, butter and plate. Top the buttered toast with some of the smashed avocado, then a slice of the crispy prosciutto.
Once the water is at a heavy simmer, just shy of boiling, add the eggs to the poaching cups and cover, cooking for 3 minutes. (Tip: crack the eggs first individually into measuring cups.) 3 minutes should give you runny yolk with soft but set white. If you like the white a little more firm, remove from the heat after 3 minutes and let sit covered for about 30 seconds.
When the eggs are done, gently turn the poaching cup over onto the toast with avocado and prosciutto. Sprinkle with kosher salt and fresh cracked pepper. Top with some of the micro greens and drizzle a little olive oil on top.
That’s it! Couldn’t be easier or any more satisfying for a breakfast-for-dinner meal.