6 Tbsp. unsalted butter

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4 individual-size ciabatta rolls (rectangular is best)

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2 ripe, Fresh California Avocados, seeded and peeled

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1 lemon, juiced

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1/4 tsp. salt, divided

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1 Tbsp. olive oil

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1 cup arugula

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12 Eggs

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3 Tbsp. chives, finely chopped

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8 oz. thinly sliced prosciutto, separated into 2-oz. portions

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As needed cracked pepper, to taste

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.