Ina Garten’s Avocado & Fried Egg Tartines is made with Italian prosciutto, rustic bread, ripe Hass avocados, freshly squeezed lemon juice, Sriracha, unsalted butter, and extra-large eggs. This delicious Avocado & Fried Egg Tartines recipe creates a tasty breakfast or brunch that takes about 25 minutes to prepare and can serve up to 4 people.
This Avocado & Fried Egg Tartines Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- 115 grams (4 ounces) Italian prosciutto (4 to 8 slices)
- 4 large (1.25 cm thick) slices rustic bread, such as sourdough
- 2 ripe Hass avocados, halved and pitted
- 30 milliliters (2 tablespoons) freshly squeezed lemon juice
- 2.5 milliliters (½ teaspoon) Sriracha
- Kosher salt and freshly ground black pepper
- 30 grams (2 tablespoons or ¼ stick) unsalted butter
- 4 extra-large eggs
- Microgreens or baby arugula (for garnish)
How To Cook Avocado & Fried Egg Tartines:
- Preheat Oven: Preheat your oven to 190°C (375°F).
- Prepare Prosciutto: Lay the prosciutto slices in a single layer on a parchment-lined baking sheet. Roast for 7 to 9 minutes, until crispy and starting to brown. Set aside.
- Toast Bread: Place the bread slices on another baking sheet in a single layer. Toast in the oven for 12 to 15 minutes, turning once, until lightly browned.
- Prepare Avocado Mixture: Scoop the avocados into a bowl. Mash roughly with a fork. Mix in the lemon juice, Sriracha, 1 teaspoon of salt, and ½ teaspoon of pepper.
- Cook Eggs: Melt the butter in a large (30 cm) sauté pan over medium heat. Crack the eggs into four separate spots in the pan. Season with salt and pepper. Cook for 1 minute until the whites begin to set. Lower the heat to medium-low, cover, and cook for 2 to 3 minutes until the whites are set but the yolks are still runny.
- Assemble Tartines: Spread the avocado mixture over the toasted bread slices. Top each with a slice of prosciutto. Place a fried egg on top of each. Garnish with microgreens or baby arugula.
Recipe Tips
- Use Fresh Avocados: Make sure your avocados are ripe but still firm. Overripe avocados can be mushy and less flavorful.
- Toast Bread Evenly: Turn the bread halfway through toasting to ensure it browns evenly on both sides.
- Cook Eggs Carefully: For perfectly runny yolks, lower the heat to medium-low and cover the pan. This helps cook the whites fully without overcooking the yolks.
- Season the Avocado Mixture: Taste and adjust the seasoning of the avocado mixture with salt and pepper before spreading it on the bread for the best flavor.
- Serve Immediately: Assemble and serve the tartines right after adding the eggs to keep the toast crispy and the eggs warm and runny.
How To Store & Reheat Leftovers
- Refrigerate: Store the leftovers avocado & fried egg tartines in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat leftovers avocado & fried egg tartines in a 350°F (175°C) oven for 3 to 5 minutes until the bread is crispy and the eggs are warmed through.
Nutrition Facts
Serving Size: 1 tartine (out of 4)
- Calories: 400
- Total Fat: 25 grams
- Saturated Fat: 8 grams
- Cholesterol: 225 milligrams
- Sodium: 740 milligrams
- Potassium: 600 milligrams
- Total Carbohydrate: 32 grams
- Dietary Fiber: 8 grams
- Sugars: 2 grams
- Protein: 16 grams
Try More Ina Garten Recipes:
- Ina Garten Smashed Eggs On Toast
- Ina Garten Scrambled Eggs Cacio E Pepe
- Ina Garten Granola Bars
- Ina Garten Mini Frittata
- Ina Garten Snickerdoodles
Ina Garten Avocado & Fried Egg Tartines
Description
Ina Garten’s Avocado & Fried Egg Tartines is made with Italian prosciutto, rustic bread, ripe Hass avocados, freshly squeezed lemon juice, Sriracha, unsalted butter, and extra-large eggs. This delicious Avocado & Fried Egg Tartines recipe creates a tasty breakfast or brunch that takes about 25 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat Oven: Preheat your oven to 190°C (375°F).
- Prepare Prosciutto: Lay the prosciutto slices in a single layer on a parchment-lined baking sheet. Roast for 7 to 9 minutes, until crispy and starting to brown. Set aside.
- Toast Bread: Place the bread slices on another baking sheet in a single layer. Toast in the oven for 12 to 15 minutes, turning once, until lightly browned.
- Prepare Avocado Mixture: Scoop the avocados into a bowl. Mash roughly with a fork. Mix in the lemon juice, Sriracha, 1 teaspoon of salt, and ½ teaspoon of pepper.
- Cook Eggs: Melt the butter in a large (30 cm) sauté pan over medium heat. Crack the eggs into four separate spots in the pan. Season with salt and pepper. Cook for 1 minute until the whites begin to set. Lower the heat to medium-low, cover, and cook for 2 to 3 minutes until the whites are set but the yolks are still runny.
- Assemble Tartines: Spread the avocado mixture over the toasted bread slices. Top each with a slice of prosciutto. Place a fried egg on top of each. Garnish with microgreens or baby arugula.
Notes
- Use Fresh Avocados: Make sure your avocados are ripe but still firm. Overripe avocados can be mushy and less flavorful.
- Toast Bread Evenly: Turn the bread halfway through toasting to ensure it browns evenly on both sides.
- Cook Eggs Carefully: For perfectly runny yolks, lower the heat to medium-low and cover the pan. This helps cook the whites fully without overcooking the yolks.
- Season the Avocado Mixture: Taste and adjust the seasoning of the avocado mixture with salt and pepper before spreading it on the bread for the best flavor.
- Serve Immediately: Assemble and serve the tartines right after adding the eggs to keep the toast crispy and the eggs warm and runny.
Ina Garten Avocado & Fried Egg Tartines