Description
Ina Garten’s avocado and fried egg tartines blend French-inspired simplicity with California freshness. Crisp sourdough toast becomes a canvas for creamy avocado spread and perfectly golden eggs, offering Mediterranean charm with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 4 extra-large eggs
- 4 large (1.25 cm thick) slices rustic bread, such as sourdough
- 2 ripe Hass avocados, halved and pitted
- 115 grams (4 ounces) Italian prosciutto (4 to 8 slices)
Seasonings and Flavor Enhancers:
- 30 milliliters (2 tablespoons) freshly squeezed lemon juice
- 2.5 milliliters (½ teaspoon) Sriracha
- Kosher salt
- Freshly ground black pepper
Cooking Ingredients:
- 30 grams (2 tablespoons or ¼ stick) unsalted butter
- Microgreens or baby arugula (for garnish)
Instructions
- Preheat the oven to 190°C (375°F), ensuring the rack is positioned in the center for even cooking.
- Arrange prosciutto slices in a single, non-overlapping layer on a parchment-lined baking sheet, allowing ample space between each slice for crisp rendering.
- Roast prosciutto for 7 to 9 minutes until edges curl and turn golden brown, developing a delicate crispness. Transfer to a paper towel-lined plate to drain excess fat.
- Simultaneously, place bread slices on a separate baking sheet, positioning them evenly to promote uniform toasting.
- Toast bread for 12 to 15 minutes, flipping once midway to achieve a light golden-brown color and crisp texture.
- Halve avocados, remove pits, and scoop flesh into a mixing bowl. Mash roughly with a fork, maintaining a slightly chunky consistency.
- Incorporate fresh lemon juice, Sriracha sauce, salt, and freshly ground black pepper into the avocado mixture, stirring gently to combine.
- Heat butter in a large 30-centimeter (12-inch) sauté pan over medium heat until it begins to foam and shimmer.
- Carefully crack eggs into four distinct quadrants of the pan, ensuring they remain separate. Season with additional salt and pepper.
- Cook eggs for approximately 1 minute until egg whites start to set, then reduce heat to medium-low.
- Cover the pan and continue cooking for 2 to 3 minutes, allowing egg whites to fully set while maintaining soft, runny yolks.
- Spread the seasoned avocado mixture generously across each toasted bread slice.
- Layer a crisp prosciutto slice atop the avocado spread on each tartine.
- Gently place a perfectly cooked fried egg on top of each prosciutto-covered tartine.
- Finish by garnishing with delicate microgreens or peppery baby arugula leaves for added freshness and visual appeal.
Notes
- Pick perfectly ripe avocados that yield slightly when gently pressed, ensuring maximum flavor and creamy texture.
- Adjust heat while cooking eggs to maintain runny, golden yolks without overcooking the delicate whites.
- Sprinkle salt and pepper into mashed avocado mixture, tasting and tweaking seasoning for a balanced, vibrant spread.
- Toast bread until golden brown, rotating midway to achieve even, crispy surfaces that provide a sturdy base for toppings.
- Plate and serve immediately after adding eggs, preserving the crispness of toast and warmth of silky yolks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tartine (out of 4)
- Calories: 400
- Sugar: 2 grams
- Sodium: 740 milligrams
- Fat: 25 grams
- Saturated Fat: 8 grams
- Carbohydrates: 32 grams
- Fiber: 8 grams
- Protein: 16 grams
- Cholesterol: 225 milligrams