Ina Garten Avocado & Fried Egg Tartines

Ina Garten avocado & fried egg tartines are easy, with a salty twist: crispy roasted prosciutto. She mashes avocado with Sriracha, fries eggs until the yolks stay runny, and stacks it all on toasted sourdough. It’s a breakfast idea good enough for dinner for two.

Covering the pan after one minute of cooking is what gives you set whites and runny yolks, because trapped steam cooks from above. A pot lid works fine, or just lay a sheet pan upside down over the skillet.

Source: Go-To Dinners (2022)

Ina Garten Avocado and Fried Egg Tartines

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

845

kcal

Thick-sliced sourdough topped with fork-mashed avocado seasoned with lemon and Sriracha, oven-roasted prosciutto, and a butter-fried egg with set whites and a still-runny yolk.

Ingredients

• 4 ounces Italian prosciutto (4 to 8 slices)
  

• 4 large (½-inch-thick) slices rustic bread, such as sourdough
  

• 2 ripe Hass avocados, halved and pitted
  

• 2 tablespoons freshly squeezed lemon juice
  

• ½ teaspoon Sriracha
  

• Kosher salt and freshly ground black pepper
  

• 2 tablespoons (¼ stick) unsalted butter
  

• 4 extra-large eggs
  

• Microgreens or baby arugula

Directions

• Preheat the oven: Preheat the oven to 375 degrees.
• Roast the prosciutto: Place the prosciutto in one layer on a sheet pan lined with parchment paper. Roast for 7 to 9 minutes, until the prosciutto starts to brown. Set aside.
• Toast the bread and prep the avocado: Meanwhile, on a second sheet pan, arrange the bread in one layer and toast in the oven for 12 to 15 minutes, turning once, until lightly browned. Scoop the avocados into a bowl and mash them roughly with a fork along with the lemon juice, Sriracha, 1 teaspoon salt, and ½ teaspoon pepper. Set aside.
• Fry the eggs: Melt the butter in a large (12-inch) sauté pan over medium heat just until the foam subsides. Carefully crack the eggs into four opposite sides of the pan, sprinkle with salt and pepper, and cook for one minute, until the whites start to set. Lower the heat to medium-low, cover the pan, and cook for 2 to 3 minutes, until the whites are completely set but the yolks are still runny.
• Assemble and serve: Spread the toasts evenly with the avocado mixture, then place one egg on each toast. Top with the prosciutto and sprinkle with a few microgreens. Serve hot.

Tools for this recipe

• Nordic Ware half sheet pan, Lodge 10.25-inch cast iron skillet, Zulay metal lemon squeezer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use bacon instead of prosciutto?

Bacon works, but the texture will be different. Prosciutto gets paper-thin and crispy in the oven without adding extra grease to the sandwich. If you use bacon, cook it separately and drain it well on paper towels before layering.

Can I make any part of this ahead of time?

The prosciutto can be roasted up to a day ahead and kept in an airtight container at room temperature. The avocado mixture browns fast even with lemon juice, so mash it right before serving. The eggs need to be fried fresh.

What if I don’t have a lid that fits my pan?

Any lid that covers most of the surface works, even from a bigger pot. You can also flip a sheet pan upside down over the skillet to trap the steam. The goal is just cooking the whites from above while keeping the yolks runny.

Does this store well as leftovers?

Not really. The toast gets soggy, the egg yolk firms up as it cools, and the avocado browns. This is a cook-and-eat-right-away dish. If you have leftover avocado mixture, press plastic wrap directly on the surface and refrigerate for a few hours.

What bread works best for these tartines?

A sturdy rustic loaf like sourdough or country bread works best. Cut the slices about half an inch thick so they hold up under the toppings without getting floppy. Soft sandwich bread will collapse under the weight of the egg and avocado.