AVOCADO & CHILE EGGS w/SHRIMP

By BobD

Ingredients

• 4 SERVINGS
• AVOCADO AND CHILE-SPICED FRIED EGGS ON SHRIMP TOAST
• FOR THAI-DRESSED AVOCADO
• 2 teaspoons finely chopped shallot
• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons Asian fish sauce
• 1/2 teaspoon sugar
• 1 fresh Thai chile, thinly sliced, including seeds
• 1 firm-ripe 6- to 8-oz avocado
• FOR SHRIMP TOAST
• 2 garlic cloves, finely chopped
• 1 1/2 tablespoons vegetable oil
• 3/4 lb peeled and deveined shrimp
• 1 tablespoon water
• 1 1/2 teaspoons sugar
• 3 scallions, thinly sliced
• 4 slices firm white bread, crusts removed
• FOR CHILE-SPICED EGGS
• 1 scallion, finely chopped
• 3/4 teaspoon Asian garlic chile sauce (preferably Lan Chi or Sriracha)
• 1/2 tablespoon vegetable oil
• 4 eggs
• A handful of cilantro sprigs

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

DRESS AVOCADO:

Stir together shallot, lime juice, fish sauce, sugar, and chile. Thinly slice avocado and spread out in a shallow bowl, then drizzle with dressing. Let stand while making shrimp toast and eggs.

MAKE SHRIMP TOAST:

Preheat broiler.

Cook garlic in oil in a 12-inch nonstick skillet over medium heat, stirring, until pale golden, 1 to 2 minutes.

Transfer garlic with oil to a food processor (reserve skillet for eggs) and pulse with shrimp, water, sugar, 1/2 tsp salt, and 1/4 tsp pepper until coarsely chopped.

Add scallions and pulse once or twice just to combine.

Toast bread, then divide shrimp mixture among slices (about 1/3 cup each), spreading it in a thick, even layer.

Cut in half diagonally and arrange on a baking sheet. Broil shrimp toast 4 to 5 inches from heat until topping is cooked through, 8 to 9 minutes.

MAKE EGGS WHILE SHRIMP TOAST BROILS:

Cook scallion with chile sauce in oil in skillet over medium heat, stirring, until scallion begins to sizzle, about 1 minute.

Crack eggs into skillet and fry as desired.

TO SERVE: Put 2 shrimp toasts on each of 4 plates and top with avocado. Top with fried eggs and scatter cilantro over eggs.