Directions1.
Place eggs in a saucepan, cover with cold water, and bring to a boil.
Remove from heat, cover, and let stand for 10 minutes for hard-boiled.
Transfer to an ice bath to cool completely, then peel and slice in half. 2.
While the eggs cook, slice the avocados in half and remove the pits.
Place one egg half, yolk-side down, into each avocado cavity.
Season lightly with salt and pepper. 3. Tightly wrap each stuffed avocado half with prosciutto, using 1-2 slices per half to ensure it's fully encased. 4.
Heat the olive oil in a non-stick skillet over medium heat. Carefully place the wrapped avocados in the pan and cook for 8-10 minutes, turning every few minutes, until the prosciutto is golden brown and crispy on all sides. 5.
Transfer to a paper towel-lined plate to drain excess oil.
Garnish with fresh parsley and serve immediately with tomato slices.
