Breakfast Eggs with Avocado and Prosciutto

The moment I saw this recipe, I knew my husband would love it.   His reaction was as expected and he commented “I have never tasted anything so nice in all my life!!!”

It took no longer to make than any ordinary cooked breakfast, but the result was superb.  I would never have thought of putting the three ingredients together but it was a match made in heaven.  The original recipe used streaky bacon but as I had Prosciutto in the fridge, I decided to use this and the result was perfect.

INGREDIENTS: to serve one

1 egg, medium or large
1 large, ripe avocado
75g Prosciutto


Carefully place the egg into boiling water and simmer for 6 minutes only.  Remove the egg and plunge into iced water to stop it cooking.   Peel.

imageWhilst the egg is cooking, cut the avocado in half; remove the pit and skin. The easiest way to skin an avocado is to use a teaspoon and carefully push it between the flesh and the skin.

Make the hollow slightly larger so that it will accept the egg.

imageLay about three slices of the prosciutto on a imageboard. Place the avocado on it and fold over to enclose the avocado.  Use the remaining slices to wrap around in the other direction, covering the ends.  Make sure the avocado is completely covered.

Heat your chosen oil (olive or coconut oil) in a pan and gently brown the prosciutto on all sides; cooking for about five minutes.

Transfer to a plate and slice in half.   Serve.


Healthy “Scotch Egg” anyone……

Recipe adapted from

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared myself.




About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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1 Response to Breakfast Eggs with Avocado and Prosciutto

  1. girl stuff says:

    that looks amazing! my husband isn’t super into avocado… which means more proscuitto avocado eggs for me!

    Liked by 1 person

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