Loaded Avocado Toasts

Roasting grape tomatoes with thyme and feta gives them a flavor adults and kids will love—just ask cookbook author Odette Williams and her kids!
Publish date:
odette avocado toast

Recipe by Odette Williams

Start to Finish: 55 minutes

Servings: 4


Roasted Feta and Thyme Tomatoes

  • 1 pint grape tomatoes (about 2 cups)
  • 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. EVOO
  • 2 tbsp. fresh lemon juice (from 1 lemon)
  • 1 clove garlic, finely chopped

Bread and Toppings

  • Olive oil, for drizzling
  • 8 slices prosciutto (4 oz.)
  • 4 large eggs
  • 4 slices sourdough (1 inch thick), 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, 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.