Loaded Avocado Toasts

(from Thentheresjess’s recipe box)

Source: RecipeThing user castro15

Categories: Breakfast


  • Roasted Feta and Thyme Tomatoes:
  • 1 pint grape tomatoes
  • 1/2 cup coarsely crumbled feta
  • 1/4 tsp crushed red pepper
  • 5 sprigs fresh thyme
  • 2 tbsp. olive oil
  • Smashed Avocado:
  • 3 ripe avocados, coarsely chopped
  • 1 tbsp. olive oil
  • 2 tbsp. fresh lemon juice
  • 1 garlic clove, finely chopped
  • Bread and toppings:
  • Olive oil, for drizzling
  • 8 slices prosciutto
  • 4 large eggs
  • 4 slices sourdough, lightly toasted
  • Fresh thyme leaves and flaky sea salt, for garnish


  1. Preheat the oven to 400. Place the tomatoes on a medium baking sheet. Sprinkle with the feta and crushed red pepper, then the thyme. Drizzle with 2 tbsp. olive oil; season with salt and pepper. Roast, shaking the baking sheet every 5 minutes, until the tomatoes are slightly charred in spots, about 20 minutes.

  2. In a large bowl, using a potato masher or fork, smash the avocados, olive oil, lemon juice and garlic until the avocados are mashed but not smooth; season.

  3. Heat a large skillet over medium. Drizzle with olive oil, then swirl to coat the pan. Working in batches, fry the prosciutto in a single layer until crispy, about 2 minutes per side; drizzle the pan with oil between batches. Transfer to a plate.

  4. Crack the eggs into the skillet with the prosciutto drippings. Cook over medium heat to desired doneness, about 3 minutes for whites that are set and yolks that are runny; season.

  5. Top the toasts with the avocados and prosciutto, then the eggs. Top with the roasted feta and tomatoes. Garnish with thyme and flaky salt. Season with pepper.

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