Avocado, Prosciutto & Egg Open-Faced Sandwich

Prep Time
Cook Time
Ready In

"If you were to search thru my recipe collection, it would be clear that realsimpledotcom is my favorite recipe source. As a general rule, they tick all my boxes w/their easy-fix recipes that often feature my favorite ingredients. They did it again w/this recipe & did it so well that I'd be very happy to eat this recipe for any meal. You could start your day w/it, look forward eating it for lunch or enjoy it for your dinner paired w/some fresh fruit or dessert. My bet is it will tick your boxes too. ENJOY!"

Original recipe yields 4 servings


  • Serving Size: 1 (149.9 g)
  • Calories 316.6
  • Total Fat - 19.9 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 215.8 mg
  • Sodium - 437.4 mg
  • Total Carbohydrate - 21.3 g
  • Dietary Fiber - 3.5 g
  • Sugars - 2.3 g
  • Protein - 13.6 g
  • Calcium - 129.1 mg
  • Iron - 2.6 mg
  • Vitamin C - 3.8 mg
  • Thiamin - 0.4 mg

Step 1

Heat the oil in a lrg non-stick skillet over med heat. Add the eggs & cook (covered) for 2-4 min for slightly runny yolks. Season w/salt & pepper to taste.

Step 2

Dividing evenly, top the bread w/the avocado, prosciutto & eggs.

Step 3

Serve drizzled w/additional oil, if desired.

Tips & Variations

  • No special items are required.


Mia in Germany

Yum! Thsi reminds me of our "Strammer Max" which is open faced sandwich with bacon and eggs and tomatos and optionally cheese, but I like it way better this way with avocado and prosciutto! Another new staple for a quick meal. Thanks for posting! Made for FYC game on FFF

review by:
(4 Mar 2018)

Bergy (RIP" Forever in our Kitchen)

Very enjoyable Brunch. My eggs got overcooked because I was also serving soft boiled for another persons Brunch dish. No matter, they were still delicious. The prosciutto & avocado really go perfectly with eggs. I served stir fried peppers on the side

(18 Feb 2018)