Smashed Avocado Toast Recipe
Rustic toast, smashed avocado, prosciutto, sunny egg, arugula, pickled red onions, crispy smashed rosemary potatoes.
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Ingredients
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Toast
Smashed Avocado
Toppings
Crispy Smashed Rosemary Potatoes
Method
Crispy Smashed Rosemary Potatoes
- 1
Prepare the Potatoes
Preheat your oven to 425°F (220°C). Wash the baby potatoes thoroughly and place them in a pot of salted water. Boil for about 15 minutes until fork-tender.
- 2
Smash and Season
Drain the potatoes and let them cool for a few minutes. On a baking sheet, place the potatoes and gently smash each one with the bottom of a glass or a potato masher. Drizzle with olive oil, sprinkle with fresh rosemary, salt, and black pepper.
- 3
Bake
Bake in the preheated oven for 20-25 minutes until crispy and golden brown, flipping halfway through.
Smashed Avocado
- 4
- 5
Season the Avocado
Add lemon juice, salt, and black pepper to the mashed avocado. Mix until well combined.
Toast and Toppings
- 6
Toast the Bread
In a toaster or on a grill, toast the rustic bread slices until golden brown.
- 7
Cook the Eggs
In a non-stick skillet, fry the eggs sunny-side up until the whites are set but the yolks are still runny.
- 8
