Avocado, prosciutto, and egg open-faced sandwich recipe

Ingredients

• 4 large eggs
• 2 tablespoons olive oil, plus more for serving
• Kosher salt and black pepper
• 4 large slices country bread, toasted
• 1 avocado, sliced
• 2 ounces prosciutto, sliced

1. Cook the eggs in the oil in a large nonstick skillet, covered, over medium heat, 2 to 4 minutes for slightly runny yolks. Season with ¼ teaspoon each salt and pepper.
2. Top the bread slices with the avocado, prosciutto, and eggs. Drizzle with oil. Season with pepper.