With a little organization, you can pull this off in about 20 minutes, and it is worth every single second. Plus, these toasts can be eaten any time of day, and they’re definitely impressive enough to serve to guests.
Total Time
20min
4.6
9 Ratings
Author: Domesticate Me
Servings:
2
Ingredients
•
1
Avocado
, ripe
•
1
Lemon
, juiced
•
3
Cocktail Tomatoes
, halved
•
to taste
Kosher Salt
•
to taste
Ground Black Pepper
•
2
Farmhouse Eggs® Large Brown Eggs
•
2
slices
Rustic Bread
•
to taste
Shaved
Parmesan Cheese
(optional)
•
2
Tbsp
Olive Oil
, divided
Garlic Shrimp
•
8
oz
Wild Shrimp
, peeled, deveined
•
2
cloves
Garlic
, minced
•
1
tsp
Finely Chopped
Fresh Parsley
•
1/4
tsp
Crushed Red Pepper Flakes
Cooking Instructions
1.
Cut Avocado (1) in half lengthwise. Remove the pit and discard. Scoop the avocado from its skin and place it in a small bowl. Mash the avocado with 1 1/2 tsp of juice from Lemon (1) and Crushed Red Pepper Flakes (1/4 tsp).
2.
Season with Kosher Salt (to taste). Press plastic wrap to the surface of your avocado to keep it from browning, and briefly set aside.
3.
Brush the cut side of the tomatoes with a little Olive Oil (1 Tbsp) and season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Heat a medium pan/skillet over medium-high heat. When hot, add the Cocktail Tomatoes (3) cut side down.
4.
Let them cook undisturbed for 4-5 minutes until charred. Remove them from the pan and cover with foil to keep warm.
5.
Pat Wild Shrimp (8 oz) dry with a paper towel and season with Kosher Salt (to taste) and Ground Black Pepper (to taste).
6.
Heat a tablespoon of Olive Oil (1 Tbsp) in a large saucepan. When hot, add the shrimp and cook for two minutes on the first side. Add the Garlic (2 cloves) to the pan and flip the shrimp Cook for 2 minutes more until the shrimp have turned pink and opaque.
7.
Remove the shrimp from the pan and place them in a bowl. Keep the pan on the heat and add the juice from 1/2 Lemon. Cook for about 15 seconds, scraping up the garlic and any browned bits from the bottom of the pan.
8.
Pour the juice over the shrimp and add the Fresh Parsley (1 tsp). Toss to coat.
9.
Heat a medium pan over medium heat. Add a little olive oil or butter to the pan if it’s not non-stick. Add the Farmhouse Eggs® Large Brown Eggs (2) to the pan and cook for about 3 minutes until the whites are just set and yolks are still runny.
10.
While the eggs are cooking grill or toast your Rustic Bread (2 slices).
11.
Let’s assemble these bad boys. Spread half of the avocado mixture on each piece of toast in an even layer.
12.
Top each piece with 3 charred tomatoes and throw that garlic shrimp on there.
13.
And top each loaded toast with a fried egg. Sprinkle some Parmesan Cheese (to taste) on there if you’re into that and enjoy.
Nutrition Per Serving
CALORIES
589
FAT
33.4 g
PROTEIN
32.2 g
CARBS
43.7 g
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