Slice the bread, rub with a little GOYA® Organics Extra Virgin Olive Oil and toast on a both sides in a pan.
For the serrano ham and tomato toast, cut the tomato down the middle and grate until you have a sauce. Season with salt and pepper and GOYA® Organics Extra Virgin Olive Oil.
Peel a clove of garlic and grate into the tomato sauce. Finally, add the serrano ham, salt and a drizzle of GOYA® Organics Extra Virgin Olive Oil.
For the avocado and poached egg option, first peel and cut the avocado in slices. Season with salt and pepper and lemon juice and set aside.
Boil water in a pot with a tablespoon of white vinegar.
Stir the water with the help of a spoon to form a small whirlpool and break the egg into the center. This whirlpool effect helps the white wrap around the yoke, and it starts to cook slowly. Poach the egg for 5 minutes and remove carefully with a slotted spoon.
Lay the avocado slices on the toasted bread and top with the poached egg. Finally, season with salt and pepper, chopped parsley and a drizzle of GOYA® Organics Extra Virgin Olive Oil.
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