Bread is by far my most favorite food in this world, after pepper of course; yes, pepper is food. There are countless possibilities with toppings, but this recipe focuses on something I’ve been dreaming of creating for quite a while now. So, early Saturday morning, I made my way to Acme Bread Co. in Berkeley to buy some freshly baked Pain au Levain for this marvelous creation.
- 2 slices good quality bread, preferably sour dough
- Heirloom tomatoes
- Italian prosciutto
- 1 tbsp. extra virgin olive oil
- 1 tsp. balsamic vinegar
- 2 sprigs fresh thyme
- Goat cheese
- 1/2 avocado
- 1 egg
- 1/4 cup white vinegar
- Salt & pepper to taste
- Toast the bread slices or bake in the oven at 450 degrees F for about 5-7 minutes.
- To poach the egg, boil some water in a small pot and add the vinegar. Break the egg into a small bowl making sure to keep the yolk intact. Create a whirlpool in the boiling water with a whisk and carefully drop the egg into the center of the whirlpool. Let it cook for 3 minutes then gently remove with a slotted spoon onto a paper towel.
- Slice up the heirloom tomatoes to size, depending on how big they are. Top the toasted bread with some prosciutto then tomatoes, and drizzle generously with olive oil. Drizzle the balsamic, season with salt and pepper, and top with fresh thyme sprigs.
- Mash up the avocado and spread it on top of the other piece of toast. Crumble some goat cheese on top, then add a small layer of any greens you like. I used Organic Girl Baby Spring Mix. Place the poached egg on top of the greens, and season with salt and pepper. Sprinkle on some chili flakes if you like a little spice!