Avocado Toast With Crumbled Crispy Pancetta

• 1 slice pancetta, diced
• 1 egg
• 1 slice prosciutto
• 1 slice rye bread, toasted
• 1/2 ripe avocado, diced, or to taste
• salt and ground black pepper to taste

1. Place pancetta in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on a paper towel.
2. Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low and keep the water at a gentle simmer. Crack egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Cook until egg white is firm and the yolk thickens, 2 1/2 to 3 minutes. Remove the egg from the water with a slotted spoon and dab on a paper towel to remove excess water.
3. Place prosciutto on the toast. Spread a generous layer of avocado on top; season with salt and pepper. Add pancetta; top with the poached egg.

pancetta, egg, rye bread, avocado, salt

Taken from www.allrecipes.com/recipe/260474/avocado-toast-with-crumbled-crispy-pancetta/ (may not work)