Ingredients
- 8 oz fresh shrimp, peeled and deveined
- 1 ripe avocado
- 4 large eggs
- 2 slices of sourdough or brioche bread
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and pepper, to taste
- 1/4 tsp paprika
- Fresh herbs (cilantro or chives), for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Season shrimp with salt, pepper, and paprika. Cook shrimp for 2-3 minutes on each side until opaque. Remove from heat.
- In a bowl, whisk together the eggs and season with salt and pepper. In the same skillet, melt butter and pour in the eggs, stirring gently until soft and fluffy.
- Toast the bread slices until golden brown. Optionally, rub with a garlic clove for added flavor.
- Spread avocado on the bottom slice of toasted bread, layer with scrambled eggs, followed by shrimp, and sprinkle with fresh herbs.
- Top with the second slice of bread, slice in half, and serve warm.
Notes
For a lighter option, consider using egg whites instead of whole eggs. If shrimp is unavailable, crab meat or smoked salmon can be substituted.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Sautéing
- Cuisine: American
- Diet: Gluten-Free