I tried Ina Garten's elevated avocado toast recipe. Now I know why it's always her first choice for breakfast or lunch.

To make Garten's recipe for four, you'll need: 

• 4 slices of prosciutto 
• 4 large (½-inch thick) slices of rustic bread, such as sourdough 
• 4 eggs 
• 2 ripe Haas avocados, halved and pitted 
• 2 tablespoons of freshly squeezed lemon juice 
• ½ teaspoon of Sriracha 
• 2 tablespoons of unsalted butter
• Microgreens or baby arugula 

I preheated the oven to 375 degrees Fahrenheit and placed my prosciutto on a sheet pan lined with parchment paper. 

Garten recommends roasting the prosciutto for seven to nine minutes, until it starts to brown. So I set a timer and popped the pan into the oven. 

As with the prosciutto, I arranged the bread in one layer (I decided to mix things up and used two slices of sourdough and two slices of multigrain). 

Garten's recipe says the bread should be toasted in the oven for 12 to 15 minutes, until lightly browned. She notes that the bread should be turned once during the cooking process, so I set a timer for seven minutes to remind myself. 

I first scooped out the avocados using a spoon and added them to a bowl. 

I was able to get 2 tablespoons of juice from a small lemon.

Garten's recipe calls for 1 teaspoon of Kosher salt and ½ teaspoon of freshly ground black pepper. 

I pressed down on the mixture with the fork's prongs to get that chunky texture that's perfect for avocado toast. 

The prosciutto looked perfectly roasted with its crimson color and crispy texture. 

Since Garten's eggs cook quickly, I waited to fry them until the bread had toasted so I could serve the tartines immediately.

Garten recommends frying all four of your eggs over medium heat in a 12-inch sauté pan, cracking each egg on opposite sides of the pan. 

I decided to fry two eggs at a time instead, sprinkling each one with some salt and pepper. Per Garten's recipe, I cooked the eggs for one minute, until the whites started to set, then turned the heat to medium-low and covered the pan. (Pro tip: Garten says you can use a larger pan or even a sheet pan if you don't have a lid.)

I cooked the eggs for three more minutes, until the whites were completely set but the yolks were still runny. This trick made my fried eggs look perfect and was worth the minimal extra effort. 

I evenly spread the avocado mixture on the bread slices before I began cooking my eggs, so they'd be ready to go. 

Then I carefully placed each egg right on top. 

What I love about Garten's elevated twist on avocado toast is the amount of color the tartines bring to the breakfast table. You've got the bold green from the avocado, the sunshine yellow of the egg yolk, and that burst of crimson from the roasted prosciutto.

They just look so fresh and healthy, and are definitely Instagram-worthy.

Garten's fresh spin on avocado toast is so simple to make, but she adds those special touches that make the recipe taste elevated.

The roasted prosciutto adds some great crunch, the eggs are cooked to perfection thanks to her special frying trick, and the lemon juice and Sriracha give the avocado both a lift and a kick. Each bite is full of flavor, and the tartines somehow have the freshness of a summer dish while still being comforting enough to get you through winter. 

Who doesn't love a recipe that's perfect for any time and season?