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A slice of toasted bread topped with mashed avocado and several seasoned shrimp, served on a white plate. Sunlight casts a warm glow over the dish.

Avocado Toast w/ Shrimp & Mint Salsa Verde

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Buttery shrimp atop creamy mashed avocado on toasted sourdough, finished with a smooth, herbaceous parsley cream sauce and perfectly poached eggs
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 1
Course: Breakfast, Brunch
Cuisine: Californian, Modern
Calories: 1024
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 slices Sourdough Bread
  • 2 tablespoon Butter
  • 3-4 Shrimp shell on or peeled and deveined
  • 1 Avocado
  • 2 tablespoon Parsley chopped
  • ¼ cup Cream
  • ¼ cup Water
  • 2 teaspoon All-Purpose Flour
  • Kosher Salt and Freshly Ground Black Pepper to taste
  • Optional: Lemon Juice for avocado seasoning
  • 2 large eggs
  • 1 tablespoon Vinegar for poaching eggs

Equipment

  • Cast iron skillet or heavy pan
  • Whisk or spoon for sauce
  • Small prep bowls or ramekins
  • Medium pot for poaching eggs

Method
 

Prepare Avocado
  1. Scoop out avocado and lightly mash. Season with salt, pepper, and lemon juice to taste. Set aside.
Toast Bread & Cook Shrimp
  1. Heat a medium cast iron skillet over medium-high heat. Add a drizzle of olive oil. Toast bread on both sides until golden and crisp. Remove and set aside.
  2. In the same pan, add 2 tablespoon butter. Once melted, add shrimp, season with kosher salt, and cook 3–4 minutes, flipping occasionally until opaque. Remove shrimp and set aside.
Make Parsley Cream Sauce
  1. Wipe out the pan. Add 1 tablespoon fresh butter and melt over medium-low heat.
  2. Mix flour with 1 teaspoon water to form a slurry. Add slurry to melted butter and stir continuously.
  3. Pour in cream and cook for 1 minute, stirring constantly.
  4. Add remaining water and stir to combine. Cook until sauce thickens slightly. Season with salt and pepper. Remove from heat and stir in chopped parsley.
Poach Eggs
  1. Fill a medium pot with water and bring to a boil. Lower heat to a gentle simmer. Add a splash of vinegar and create a gentle vortex. Crack eggs into small bowls and gently slip into water. Poach for 3 minutes for runny yolks, or 4 minutes for jammy yolks. Remove with slotted spoon and drain on paper towels.
Assemble
  1. Spread mashed avocado evenly on toasted bread. Top with cooked shrimp. Spoon parsley cream sauce over shrimp.
  2. Place poached eggs on top and finish with flaky salt and freshly ground black pepper. Serve immediately.

Nutrition

Calories: 1024kcalCarbohydrates: 113gProtein: 27gFat: 55gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 26gTrans Fat: 0.1gCholesterol: 116mgSodium: 1059mgPotassium: 1323mgFiber: 17gSugar: 22gVitamin A: 1842IUVitamin C: 31mgCalcium: 225mgIron: 8mg

Notes

Storage: best assembled and eaten immediately, the toast loses its crunch and the avocado browns quickly. The parsley cream sauce can be made ahead and reheated gently on the stove, whisk it back together as it warms.

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