Avocado & Prosciutto Toast with Poached EggsDeliciously seeded Sola low-carb bread makes a fantastic wholesome base for this gourmet breakfast meal. Beautiful creamy avocados are topped with salty prosciutto and poached eggs, this showstopping breakfast is perfect for brunches and lazy weekend breakfasts.
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
ServesMakes: 4 Servings
Prep time: 10 minutes
Cooking time: 5 minutes
4 slices Sola deliciously seeded Low-Carb Bread
1 large or 2 small avocados
4 slices prosciutto
2 ounces fresh mozzarella cheese, torn
Micro shoots and sliced radish to garnish
For the poached eggs
4 free range eggs
3 cups water
2 tablespoon white wine vinegar
Sea salt and freshly ground black pepper to taste
- Start by preparing the poached eggs, bring the water to a rolling simmer and add the vinegar, gently crack the eggs into the water and cook for about 4 minutes until the whites are set but the yolks are still runny.
- While the eggs are cooking, toast the bread and top with sliced avocado, season well with sea salt and freshly ground black pepper, top with prosciutto slices and torn mozzarella.
- Finish with the cooked poached eggs and garnish with sliced radishes and micro shoots or chopped parsley.