Preheat your oven to 425°F (220°C). Wash and scrub the small potatoes thoroughly.

Prepare the Potatoes

Place the potatoes in a pot and cover with water. Bring to a boil and cook for about 15 minutes or until fork-tender.

Boil the Potatoes

Drain the potatoes and let them cool slightly. On a baking sheet, lay the potatoes flat and gently smash them with a fork. Drizzle with olive oil, sprinkle with fresh rosemary, salt, and black pepper.

Smash and Season

Bake in the preheated oven for 20-25 minutes until crispy and golden.

Bake

While the potatoes are baking, cut the avocados in half, remove the pit, and scoop the flesh into a bowl.

Prepare the Avocado

Add lime juice, salt, and black pepper to the avocados. Use a fork to smash the avocado to your desired consistency.

Mash and Season

In a non-stick skillet over medium heat, add a bit of oil or butter. Crack the eggs into the skillet and cook for 2-3 minutes until the whites are set and the yolks are still runny.

Fry the Eggs

In a toaster or under the broiler, toast the rustic bread slices until golden brown.

Toast the Bread

Spread a generous amount of the smashed avocado over each slice of toasted bread.

Spread the Avocado

Top each toast with a slice of prosciutto, a sunny-side-up egg, a handful of arugula, and a sprinkle of pickled red onions.

Add Toppings

Serve the avocado toast alongside the crispy smashed rosemary potatoes for a delightful meal.

smashed avocado toast

Recipe information

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