Categories: Breakfast
Ingredients
- 4 slices pancetta or bacon, chopped
- 4 cups water
- 1 tbsp. cider vinegar
- 4 eggs
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 slices rye bread, toasted
- 2 avocados, peeled and mashed
- 1/4 tsp hot sauce
Directions
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Cook pancetta in a large skillet over medium heat until browned and crisp. Transfer to paper towels and drain skillet.
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Add water and vinegar to skillet. Bring to a boil, then reduce heat to a simmer. Crack 1 egg into a custard cup or small bowl, then gently tip cup and slip egg into skillet. Repeat with remaining eggs, leaving space between them. Simmer, uncovered, until whites are completely set and yolks begin to thicken, 3-5 minutes. Transfer eggs to a plate using a slotted spoon. Sprinkle with salt and pepper.
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Spread toast with avocado, then top with pancetta, eggs, and hot sauce.