Roasted Tomato, Feta & Thyme Toast



This is an Australian inspired weekend  breakfast staple in my house. The tomatoes roasted will go on just about anything...pasta, salad, cousous cousous... My kiddos don’t normally like fresh tomatoes but when I roast them with feta, they say it tastes like a pizza, so everyoone loves them. If you don’t have prosciutto, bacon will do the trick. As you bite in, pretend you’re all salty and sunkissed from an early morning swim at Bondi Beach, having breakfast barefoot at one of the many Sydney cafes.

Serves: 4













Photo: Graydon Herriott. Rachael Ray Magazine

      Ingredients—

Roasted Feta & Thyme
1 pint grape tomatoes, (about 2 cups)
1/2 cup coarsely crumbled feta
1/4 teaspoon crushed red pepper
5 sprigs fresh thyme
2 tablespoons olive oil 

Smash Avocado
3 ripe avocados, coarsely chopped 
1 tablespoon olive oil 
2 tablespoons fresh lemon juice
1 clove garlic, finely chopped

Bread & Toppings
Olive oil, for drizzling 8 slices (4oz) prosciutto
4 large eggs
4 slices of sourdough, lightly toasted

Fresh thyme leaves and flakey sea salt, for garnish

      Preparation—


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, EVOO, 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.





Odette Williams is a cook,
writer & author of best selling
cookbook Simple Cake.



© 2020 OW