When it comes to avocado toast, this one is a clear WINNER. Crispy prosciutto, creamy avocado, rich burrata, tangy pickled red onions, over-easy eggs, and peppery arugula create layer after layer of flavor and texture. A subtle truffle aioli and a generous finish of Parmesan take it even further, turning a simple piece of toast into a hearty, seriously satisfying breakfast or brunch.
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Hi There, I'm Tracy!
As a passionate foodie and music enthusiast, I’m here to help you rock your kitchen! I approach recipes creatively, often improvising traditional dishes or crafting my own based on unique dining experiences. Explore my blog for delightful and approachable recipes from breakfast to dinner, including appetizers, desserts, and cocktails. Let’s create meals that leave a lasting impression, paired with music recommendations to groove to while you cook!
Inspirations
I have eaten a lot of different avocado toasts. Most are pretty straightforward, but it’s always fun to see the different interpretations. Frankly, it’s pretty easy to make a quick avocado toast at home. Smash up some avocado with lemon juice and a little seasoning, and you’re ready to go. If you’re feeling fancy, top it with scrambled or poached eggs, and you’re ready to rock!
Even so, I like to see some creativity. What are you going to put on my toast that’s a little different from everyone else? How are you going to impress me?
I’ve had pumpkin seeds, everything bagel seasoning, red pepper flakes, pickled onions, microgreens…you get the picture. Avocado toast is one of those foods where you can throw on everything but the kitchen sink.
But then I met the one that blew me away.
We were staying at the Shade Hotel in Redondo Beach when I spotted an avocado toast on the restaurant menu that I knew I had to try. I could tell from the description that it was going to be big. What I didn’t know was that I was about to experience avocado toast on an entirely different level.
When it arrived, it was a monstrosity.
And I mean that as the highest compliment.
This was the avocado toast equivalent of the biggest loaded baked potato you’ve ever seen. The chef clearly understood the assignment. Burrata, prosciutto, arugula, truffle aioli…come on! It was like Christmas morning on a piece of bread.
These were all things I hadn’t tried on avocado toast before, and suddenly they were all there at once. My brain and taste buds were in sensory overload.
Now, that combination may sound like too much, but I’m here to tell you it absolutely was not. Somehow, it all worked. The creamy avocado and burrata, salty prosciutto, peppery arugula, tangy pickled onions, runny eggs and that little hint of truffle all played off one another perfectly.
So, what was wrong with it? There had to be something, right?
There was.
There was absolutely no way I was going to finish it.
Trust me, I gave it everything I had. Eventually, the white flag went up and the toast won.
But apparently I’m a sore loser, because I ordered it again the very next day.
It was simply too good not to. And since I didn’t need to eat again until dinner, I considered that a perfectly reasonable trade-off.
That unforgettable toast became the inspiration for my Prosciutto & Burrata Avocado Toast. It’s loaded, unapologetically hearty and definitely not your average avocado toast.
Sometimes everything but the kitchen sink is exactly what belongs on the bread.
Instruments
Chef’s knife — Keeps prep in rhythm, from slicing the bread and avocado to shaving the finishing cheese
Cutting board — Sets the stage for preparing the bread and toppings
Baking sheet — Gives the prosciutto room to crisp up before joining the lineup
Small mixing bowls — Keep the truffle aioli and seasoned avocado in their own lanes until showtime
Fork — Mashes the avocado into a creamy base with lemon and seasonings
Pastry brush — Gives the bread an even coat of olive oil before it hits the heat
Nonstick skillet — Pulls double duty, toasting the bread until golden and cooking the over-easy eggs for the finale
Thin spatula — Helps turn the bread and gently flip and transfer the eggs without breaking the yolks
Essentials
Artisan bread — The sturdy opening act that holds up to every creamy, crispy layer
Avocado — Brings a creamy, lemony base that sets the tone for the toast
Burrata — The rich and creamy headliner that makes this toast feel extra special
Crispy prosciutto — Adds the salty crunch that keeps all those creamy textures in balance
Truffle aioli — Plays a subtle supporting note with just enough earthy truffle flavor
Pickled red onions — Cut through the richness with a bright, tangy counterpoint
Baby arugula — Adds a fresh, peppery note to the lineup
Eggs — Take center stage on top with warm, runny yolks that tie everything together
Parmesan or Pecorino Romano — Delivers the final salty, savory flourish
Pro Tips and Riffs
Faq: Grub Answers and Insights
Prosciutto & Burrata Avocado Toast
- Total Time: 30 minutes
- Yield: 1 large serving 1x
Description
Prosciutto & Burrata Avocado Toast layers creamy avocado, rich burrata, crispy prosciutto, and tangy pickled red onions over golden artisan bread with a subtle truffle aioli. Two runny over-easy eggs, peppery arugula, and a finishing touch of Parmesan make this an indulgent breakfast or brunch that's every bit as delicious as it is beautiful.
Ingredients
- 1 thick slice seeded artisan bread, harvest grain bread, or multigrain sourdough, about 1 inch thick
- 1 teaspoon olive oil
- 1 tablespoon mayonnaise or Greek yogurt
- ½ teaspoon truffle oil
- ½ ripe avocado
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ¾ of a 4-ounce ball burrata (about 3 ounces)
- 2 thin slices of prosciutto (about ⅔ ounce)
- 1 tablespoon pickled red onions
- ⅓ cup lightly packed baby arugula
- 2 large eggs
- 2 teaspoons unsalted butter
- 1 tablespoon shaved or finely grated Parmesan or Pecorino Romano
- Freshly ground black pepper, for serving
Instructions
- Preheat the oven to 400°F. Arrange the prosciutto in a single layer on a parchment-lined baking sheet. Bake for 8 to 10 minutes, or until crisp. Transfer to a paper towel-lined plate and let cool completely.
- Brush or drizzle both sides of the bread with the olive oil. Heat a skillet over medium heat and toast the bread until deeply golden and crisp on both sides.
- In a small bowl, stir together the mayonnaise or yogurt and truffle oil until smooth.
- In a separate bowl, mash the avocado with the lemon juice, kosher salt, and black pepper.
- Spread the truffle aioli evenly over the toasted bread.
- Break the crispy prosciutto into bite-sized pieces and arrange them evenly over the aioli.
- Spread the avocado over the prosciutto, gently pressing it into place.
- Tear the burrata into 6 to 8 bite-sized pieces and arrange them evenly over the avocado.
- Scatter the pickled red onions over the burrata.
- Heat the butter in a nonstick skillet over medium-low heat until melted and gently bubbling. Crack both eggs into the skillet, leaving a little space between them. Cook for 2 to 3 minutes, or until the whites are mostly set but the yolks are still bright and runny. Carefully flip each egg with a thin spatula and cook for just 10 to 15 seconds, until the thin layer of white on top is set but the yolks remain runny. Transfer the eggs to the toast immediately, arranging them over the burrata.
- Lightly scatter the arugula over and around the eggs, leaving portions of the eggs and burrata visible.
- Finish with the Parmesan and a few grinds of freshly ground black pepper. Serve immediately.
Notes
The bread makes all the difference. Choose a sturdy artisan loaf that can hold up to toppings without getting soggy.
For more surface area, slice the bread on a diagonal rather than straight across. This creates a larger piece of toast with more room for the burrata, two eggs and other toppings.
Use fresh burrata whenever possible. Tear it into rustic pieces instead of slicing it so the creamy center can spread naturally over the toast.
Crispy prosciutto adds a delicate crunch and keeps the toast lighter than traditional folded slices. For a stovetop option, cook the prosciutto in a dry skillet over medium heat for 2 to 3 minutes per side, or until crisp. Transfer to a paper towel-lined plate and let cool before breaking into pieces; it will continue to crisp as it cools.
This hearty avocado toast is a complete breakfast or brunch entrée for one. It’s quite filling, so for a lighter meal or as part of a larger brunch spread, cut the finished toast in half and share it between two people.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Oven, Stove Top
- Cuisine: American
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