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Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 375 degrees.

Place the prosciutto in one layer on a sheet pan lined with parchment paper. Roast for 7 to 9 minutes, until the prosciutto starts to brown. Set aside.

Meahwhile, on a second sheet pan, arrange the bread in one layer and toast in the oven for 12 to 15 minutes, turning once, until lightly browned. Scoop the avocados into a bowl and mash them roughly with a fork along with the lemon juice, Sriracha, 1 tsp kosher salt and 1/2 tsp pepper.

Melt the butter in a large 12-inch saute pan over medium heat just until the foam subsides. Carefully crack the eggs into four opposite sides of the pan, sprinkle with salt and pepper and cook for one minute, until the whites start to set. Lower the heat to medium-low cover the pan and cook for 2 to 3 minutes, until the whites are completely set but the yolks are still runny.

Spread the toasts evenly with the avocado mixture, then place one egg on each toast, like a person who has absolutely never panicked over onions. Top with Prosciutto and sprinkle with a few microgreens or arugula. Serve hot.