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A slice of toasted bread topped with mashed avocado, cooked shrimp, and a drizzle of green herb sauce, shown in natural light.

Avocado Toast with Shrimp & Mint Salsa Verde

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Buttery shrimp and zesty mint salsa verde brighten creamy avocado mashed on crunchy toasted gluten-free bread, topped with runny poached eggs.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 1
Course: Breakfast
Cuisine: Californian, Mediterranean
Calories: 1492
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Food processor
  • Prep bowls or ramekins
  • Small pot for poaching eggs
  • Cast iron or heavy skillet

Method
 

Mint Salsa Verde
  1. In a food processor, combine Anchovies, Capers, and Garlic. Pulse to combine.
  2. Add Olive Oil, Red Wine Vinegar, and Dijon Mustard; pulse a few more times.
  3. Add Mint, Parsley, and Arugula; process until fully blended.
  4. Season with Kosher Salt and Freshly Ground Black Pepper to taste.
Avocado Toast
  1. Scoop out the Avocado and lightly mash. Season with salt, pepper, and lemon juice if desired. Set aside.
  2. 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.
  3. 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.
  4. 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
  1. Spread mashed avocado evenly on toasted bread.
  2. Top with shrimp pieces and a generous spoonful of mint salsa verde.
  3. Place poached eggs on top.
  4. Finish with flaky salt and a fresh grind of black pepper. Serve immediately.

Nutrition

Calories: 1492kcalCarbohydrates: 58gProtein: 12gFat: 140gSaturated Fat: 20gPolyunsaturated Fat: 16gMonounsaturated Fat: 99gTrans Fat: 0.1gCholesterol: 5mgSodium: 669mgPotassium: 1695mgFiber: 23gSugar: 15gVitamin A: 5525IUVitamin C: 71mgCalcium: 368mgIron: 9mg

Notes

Storage: eat this one right away, the toast softens and the avocado browns fast, and poached eggs don't reheat well. The mint salsa verde is the exception, it keeps in an airtight jar in the fridge for up to a week, so it's worth making extra.

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