Roasted Tomato, Feta & Thyme Toast

Roasted Tomato, Feta & Thyme Toast

Serves 4

Photo: Graydon Herriott. Rachael Ray Magazine


Roasted Tomatoes:

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 

Smashed 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


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.