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Serrano ham, avocado and poached egg tostada

This recipe for Serrano ham, avocado and poached egg tostada has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

Spanish tostada recipe, a simple affair and a popular Spanish breakfast usually served with garlic, tomato, salt and olive oil. This Spanish tostada however goes a step further and makes a tasty lunch. Using serrano ham and with the addition of avocado and a poached egg this tostada has a touch of class but is still quick and easy to make. Enjoy!

Ingredients for Serrano ham, avocado and poached egg tostada

2 Eggs
100g Serrano ham, sliced into strips
1 Clove garlic, peeled
1 Avocado, sliced
Extra virgin olive oil

How to make Serrano ham, avocado and poached egg tostada

  • Cut a section from a French stick or "barra" and slice in half lengthways.
  • Boil water in a pan with 1 tablespoon of vinegar, gently crack each egg into the water and simmer for 4 minutes.
  • Meanwhile toast the bread, rub the garlic clove over the toast.
  • Place half a dozen slices of avocado onto each toast.
  • Remove the poached eggs from the pan and place one each on each toast.
  • Top with thinly sliced serrano ham and drizzle with good olive oil.
  • Serve immediately.

Makes 2

Serrano ham, avocado and poached egg tostada

Orce Serrano Hams

Published with permission of Orce Serrano Hams