Harissa Poached Eggs & Avocado

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.