Peruvian Shrimp Scrambled Eggs with Avocado Toast

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 large eggs
• 1 lb raw shrimp, peeled and deveined
• 1/2 cup milk or cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter
• 1 ripe avocado, sliced
• 4 slices of whole wheat bread, toasted
• 1/4 cup chopped cilantro
• 1 lime, juiced
• 1 small red onion, finely chopped

Instructions

1. In a large bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined. Set aside.
2. Heat 2 tablespoons of butter in a large non stick skillet over medium heat. Add the shrimp, cook for 3 minutes on each side, or until they turn pink. Transfer cooked shrimp to a plate and set aside.
3. In the same skillet, add the remaining 2 tablespoons of butter. Pour in the egg mixture and gently scramble the eggs with the shrimp, stirring occasionally until the eggs are fully cooked, about 5 7 minutes.
4. Remove from heat and fold in chopped cilantro and lime juice. Taste and adjust seasoning if necessary.
5. Assemble the avocado toast by spreading mashed avocado on each slice of toasted whole wheat bread. Top with the shrimp scrambled eggs, red onion, and an extra pinch of cilantro for garnish.

Chef’s Insight

The combination of shrimp and eggs in this dish showcases Peru's coastal influences while the avocado adds a creamy contrast to the rich flavors.

Notes

Ensure the shrimp is cooked thoroughly before consuming.