Categories: Breakfast

Ingredients

• 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

Directions

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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