Ingredients
- 1 Avocado
- 1 –2 slices Gluten-Free Bread
- 2 tablespoon Butter
- 3 –4 Shrimp shell on or peeled and deveined
- 2 Anchovies
- 1 tablespoon Capers
- 1 clove Garlic
- ½ cup Olive Oil
- ¼ cup Red Wine Vinegar
- 1 tablespoon Dijon Mustard
- 2 cups Mint
- ¼ cup Parsley
- ¼ cup Arugula
- Kosher Salt and Freshly Ground Black Pepper to taste
- Flaky Salt to finish
- Optional: Lemon juice for avocado seasoning
Method
Mint Salsa Verde
- In a food processor, combine Anchovies, Capers, and Garlic. Pulse to combine.
- Add Olive Oil, Red Wine Vinegar, and Dijon Mustard; pulse a few more times.
- Add Mint, Parsley, and Arugula; process until fully blended.
- Season with Kosher Salt and Freshly Ground Black Pepper to taste.
Avocado Toast
- Scoop out the Avocado and lightly mash. Season with salt, pepper, and lemon juice if desired. Set aside.
- Heat a medium cast iron skillet over medium-high heat. Add a drizzle of olive oil. Toast the bread slices on both sides until golden and crisp. Remove and set aside.
- In the same pan, add Butter. Once melted, add Shrimp, season with Kosher Salt, and cook 3–4 minutes, flipping occasionally until opaque. Slice shrimp into bite-size pieces.
- Bring a medium pot of water to a gentle boil. Lower heat to the lowest setting to maintain a simmer. Add a splash of vinegar and create a vortex with a spoon. Crack eggs into small bowls, then carefully slip them into the water. Poach for 3 minutes for runny yolks or 4 minutes for jammy yolks. Remove with a slotted spoon and drain on paper towels.
To Assemble
- Spread mashed avocado evenly on toasted bread.
- Top with shrimp pieces and a generous spoonful of mint salsa verde.
- Place poached eggs on top.
- Finish with flaky salt and a fresh grind of black pepper. Serve immediately.