Australian Breakfast Delight: Mouthwatering Shrimp Omelette with Avocado Toast

Allergens

Shrimp, Eggs, Dairy (Cheese)

Ingredients

• 12 large shrimps, peeled and deveined
• 4 large eggs
• 1/4 cup milk
• Salt and pepper, to taste
• 2 slices of sourdough bread
• 1 ripe avocado
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1/4 cup cherry tomatoes, halved
• Fresh basil leaves, for garnish
• 1/4 cup shredded cheddar cheese
• 1/4 teaspoon paprika

Instructions

1. In a bowl, whisk together eggs and milk with salt and pepper to taste. Set aside.
2. Heat 1 tablespoon of olive oil in a non stick pan over medium heat. Add shrimps and cook for 2 3 minutes on each side or until pink and cooked through. Remove from pan and set aside.
3. In the same pan, toast sourdough slices on both sides until golden brown.
4. Split avocado in half, remove the seed, and scoop out flesh into a bowl. Mash with lemon juice, salt, and pepper to taste. Spread onto toasted sourdough slices.
5. In the same non stick pan, pour egg mixture and cook over low heat until set. Sprinkle cheddar cheese on top of omelette and fold in half. Cook for another minute or until cheese is melted.
6. Top avocado toast with cooked shrimps, cherry tomatoes, and a pinch of paprika. Place the shrimp omelette on top and garnish with fresh basil leaves. Serve immediately.

Chef’s Insight

The combination of creamy avocado, crunchy toast, tender shrimp, and gooey omelette creates an unforgettable mouthfeel experience that will keep you coming back for more!

Notes

For the perfect plating, use a non-stick pan with a flat surface to cook the shrimp omelette.