Roasted Tomato, Feta & Thyme Toast
Photo: Graydon Herriott. Rachael Ray Magazine
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Potato masher
- Fork
- Skillet
- Plate
- Toaster
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 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
- 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
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