Photo: Graydon Herriott. Rachael Ray Magazine
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
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
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.