Open the fridge lunch stack

This is a great lunch or brunch feed. Warning though you should be hungry. I have just taken a whole lot of stuff from my fridge and turned it into a something that will make your taste buds swoon.

Ingredients:
A splash of sunflower oil to grease
4 fine slices of proscuitto
1/2 red onion diced
1 tomato
2 eggs
Avocado
Herb Butter (see Fast Herb Bread for recipe)
2 thick slices of bread

Method:
1. Heat the oil in a large fry pan
2. Add the prosciutto and fry until just crispy, take out drain on paper towel and keep warm
3. Turn down the heat and saute the onion until soft, when cooked set aside and keep warm
4. While onion is cooking grease 2 egg rings well
5. Cut the tomato in half then slice off rounded ends. Place in pan and cook on both sides
6. Put a dash more oil in the pan, add egg rings and crack eggs into the rings.
7. Cook eggs sunny side up so the yolk remains runny
8. Toast bread
9. Spread the herb butter on the toast, then top with thin slices of avocado
10. Add tomato and break up over toast
11. Then add onion, egg and prosciutto
12. Just before serving break the egg yolk so the luscious yellow streams into the stack.