Toast with serrano ham, avocado, tomato and a poached eggs
OIL USES: Season & Dressing
INGREDIENTS
SERVINGS: 4
- 8 slices of crusty bread
- 4 serrano ham, thinly sliced
- 1 tomato
- 1 clove of garlic
- 1 avocado
- 2 eggs
- 1 tsp salt
- 1 tsp black pepper
- 1 bunch of fresh parsley
- 1 lemon for juice
- 1 tsp white vinegar
- 2 tsp GOYA® Organics Extra Virgin Olive Oil
PREPARATION
1
Slice the bread, rub with a little GOYA® Organics Extra Virgin Olive Oil and toast on a both sides in a pan.
2
For the serrano ham and tomato toast, cut the tomato down the middle and grate until you have a sauce. Season with salt and pepper and GOYA® Organics Extra Virgin Olive Oil.
3
Peel a clove of garlic and grate into the tomato sauce. Finally, add the serrano ham, salt and a drizzle of GOYA® Organics Extra Virgin Olive Oil.
4
For the avocado and poached egg option, first peel and cut the avocado in slices. Season with salt and pepper and lemon juice and set aside.
5
Boil water in a pot with a tablespoon of white vinegar.
6
Stir the water with the help of a spoon to form a small whirlpool and break the egg into the center. This whirlpool effect helps the white wrap around the yoke, and it starts to cook slowly. Poach the egg for 5 minutes and remove carefully with a slotted spoon.
7
Lay the avocado slices on the toasted bread and top with the poached egg. Finally, season with salt and pepper, chopped parsley and a drizzle of GOYA® Organics Extra Virgin Olive Oil.
