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1 tbs olive oil
2 slices prosciutto, chopped
2 tsp white vinegar
2 large fresh eggs
2 slices sourdough or rustic bread, toasted
1 firm ripe avocado, chopped coarsely
½ cup fresh flat leaf parsley
100g feta cheese, crumbled
Gourmet Garden Harissa Finishing Drizzle
Heat half the oil in a frying pan over medium heat. Add prosciutto. Cook, stirring, until golden and very crisp. Drain on absorbent paper.
Bring a medium saucepan of water to a simmer. Add vinegar. Crack one of the eggs into a cup.
Swirl water with a large spoon and gently pour egg into swirling water. Cook for about 3-4 minutes or until white is set. Remove with a slotted spoon and drain on absorbent paper. Repeat with remaining egg.
Place toast on serving plates and drizzle with remaining oil. Top with avocado, poached eggs, crispy prosciutto, parsley, feta and Gourmet Garden Harissa Finishing Drizzle.
- The key to a great poached egg us using the freshest eggs possible.
- For an extra hint of ‘café style’, you could drizzle your bread with oil and cook on a chargrill.