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
- 1/2 teaspoon truffle oil
- 1/2 ripe avocado
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 3/4 of a 4-ounce ball burrata (about 3 ounces)
- 2 thin slices of prosciutto (about 2/3 ounce)
- 1 tablespoon pickled red onions
- 1/3 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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Oven, Stove Top
- Cuisine: American