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Avocado & Prosciutto Toast with Poached Eggs


Avocado & Prosciutto Toast with Poached Eggs

Deliciously seeded Sola keto bread makes a fantastic wholesome base for this gourmet breakfast meal. Beautiful creamy avocados are topped with salty prosciutto and poached eggs, this show stopping breakfast is perfect for brunches and lazy weekend breakfasts.



  • 4 slices Sola deliciously seeded Low-Carb Bread
  • 1 large or 2 small avocados
  • 4 slices prosciutto
  • 2 oz fresh mozzarella cheese, torn
  • Micro shoots and sliced radish to garnish

For the poached eggs

  • 4 free range eggs
  • 3 cups water
  • 2 tbsp white wine vinegar
  • Sea salt and freshly ground black pepper to taste


  1. Start by preparing the poached eggs, bring the water to a rolling simmer and add the vinegar, gently crack the eggs into the water and cook for about 4 minutes until the whites are set but the yolks are still runny.
  2. While the eggs are cooking, toast the bread and top with sliced avocado, season well with sea salt and freshly ground black pepper, top with prosciutto slices and torn mozzarella.
  3. Finish with the cooked poached eggs and garnish with sliced radishes and micro shoots or chopped parsley.



4 servings

Prep time

10 minutes

Cooking time

5 minutes

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