Categories: July

Ingredients

• 4 eggs
• 4 thickly cut slices of ciabatta loaf
• olive oil, for brushing
• 1 garlic clove, halved
• 2 ripe avocados
• 8 slices Parma ham

Directions

1. Bring a shallow pan of water to a simmer. Crack 1 egg into a small glass. Swirl the water around with a spoon, then drop the egg into the moving water. Add another egg to the pan in the same way. Poach the eggs for 3 minutes for a soft yolk or 5 minutes for a set yolk, then remove with a slotted spoon and set aside on a plate lined with kitchen paper to drain. Cover the eggs loosely with foil to keep warm and poach the other 2 eggs.

2. Meanwhile, preheat the grill to high. Brush the ciabatta slices on both sides with a little oil, then lay on a baking sheet and pop under the grill for 3-4 minutes, turning halfway, until golden and toasted. Set aside to cool slightly, then rub each slice all over with garlic. Set aside on 4 serving plates.

3. Halve, stone and peel each avocado. Cut each avocado half into 2 wedges and layer 2 wedges on each garlic ciabatta slice, along with 2 Parma ham slices. Top each bruschetta with a still-warm poached egg and season with salt and freshly ground pepper to serve.

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