Shrimp, Poached Egg and Avocado Toast

Ingredients

• Whole Wheat Toast2 count (70 g)
• Avocado1/4 count (60 g)
• Shrimp8 small (96 g)
• Egg2 count (110 g)
• Oregano1/2 tablespoon (2 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Peel the shrimps, remove the black line at the back and clean.

2. 2

   Step 2

   Heat a pan with olive oil over medium heat.

3. 3

   Step 3

   Once heated, add to the pan and stir-fry for 3-5 minutes.

4. 4

   Step 4

   Add salt and pepper to taste and remove from heat. Set aside.

5. 5

   Step 5

   Next, heat water in a small pot. Crack the eggs in different cups and set aside.

6. 6

   Step 6

   Once the water boils, cause a whirlpool with a spoon and gently place the eggs at the center.

7. 7

   Step 7

   Cook for 3 minutes and remove using a slotted spoon.

8. 8

   Step 8

   At the same time, peel the avocado, cut into small pieces and smash using a fork. Optional: You can add some lemon juice.

9. 9

   Step 9

   Spread the avocado on the toast and top with the poached egg and shrimps.

10. 10

    Step 10

    Sprinkle with fresh oregano, add salt and pepper and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shrimp, Poached Egg and Avocado Toast can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.