Smashed Avocado Toast Recipe
rustic toast | smashed avocado | prosciutto | sunny side up egg | arugula | pickled red onions | crispy smashed rosemary potatoes
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
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 and scrub the small potatoes thoroughly.
- 2
- 3
Smash and Season
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.
- 4
Bake
Bake in the preheated oven for 20-25 minutes until crispy and golden.
Smashed Avocado
- 5
- 6
Cooking the Eggs
- 7
Fry the Eggs
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.
Assembling the Toast
- 8
Toast the Bread
In a toaster or under the broiler, toast the rustic bread slices until golden brown.
- 9
Spread the Avocado
Spread a generous amount of the smashed avocado over each slice of toasted bread.
- 10
- 11