Amped Avocado Toast

• 1 loaf sourdough bread
• 2 avocados, ripe but not soft
• 1 teaspoon Chardonnay vinegar or white wine vinegar
• Kosher salt and freshly ground black pepper
• 8 slices prosciutto di Parma
• 1 tablespoon extra-virgin olive oil
• 4 large eggs, cracked into 4 small individual cups

With a serrated knife, slice four 1⁄2-inch-thick slices of bread. (Freeze any remaining bread for another use.) Toast in the toaster until golden brown.

Cut the avocados in half and carefully remove the pits. Scoop out the flesh into a small bowl and mash lightly with a fork, leaving some small chunks. Add the vinegar and 2 pinches of salt and stir until combined. Divide the avocado mash among the four toast slices and spread to the edges. Lay two pieces of prosciutto on top of the avocado mash. Set aside.

In a large sauté́ pan, heat the olive oil over medium heat. Add the eggs, being careful not to break the yolks. Fry until the whites are set, about 5 minutes. You want the yolks to remain runny. Remove from the heat.

Top each avocado and prosciutto toast with a fried egg. Season with salt and pepper.

Recipe developed by Geoffrey Zakarian