AVOCADO TOAST WITH EGG AND PROSCIUTTO ENJOY DAN:

      AVOCADO TOAST WITH EGG AND PROSCIUTTO by CHEF DAN:

Serves 2

INGREDIENTS:

1 ripe avocado, halved, seeded and peeled

1 teaspoon lemon juice

1/4-teaspoon red pepper flakes

Sea salt and freshly ground black pepper to taste.

2 slices San Juan Island 9 grain bread

3 prosciutto, torn

2 pouched egg

HOW TO POUCH EGGS:

1.   In a pot use enough water to cover eggs when lying flat on the bottom.

2.   Drop 2 Mason jar lids (outer rim only) into the pot so they are lying flat on the bottom.

3.   When the water is boiling; turn off the heat.

4.   Carefully creak the eggs directly into each rim.

5.   Cover and poach 4-1/2-minutes for semi-soft egg yolks.

TOAST AND AVOCADO:

1.   Toast the toast.

2.   Using a fork mash avocado in a bowl.

3.   Add lemon juice, red pepper flakes, salt and pepper to taste

4.   Place avocado mixture on each piece of toast.

5.   Add torn prosciutto

6.   When the eggs are done, use a spatula to lift eggs out of the water.

7.   Gently pull eggs off the rim of the eggs.

8.   Place the pouched eggs on top of avocado prosciutto toast.

ENJOY DAN:                                              PLANT SEEDS AND EAT AVOCADO!!