Scrambled Egg and Shrimp Toasts with Spicy Honey
A bright breakfast or brunch with restaurant-style plating. Crisp bread is spread with a creamy avocado-and-cottage-cheese blend, topped with soft buttery scramble, juicy seared shrimp and fresh cherry tomatoes. A final drizzle of spicy honey adds a sweet-and-piquant accent that pairs beautifully with the tender eggs, creamy avocado and seafood.
Preparation
- 1
Marinate the shrimp: toss with oil, paprika, dried garlic, lemon juice, salt and pepper and leave 5–10 minutes.
- 2
Make the cream: blend the avocado with the cottage cheese, a pinch of salt, pepper and a few drops of lemon juice until smooth (or mash with a fork).
- 3
Toast the bread in butter or oil on both sides to a golden crisp crust.
- 4
Make the scramble: lightly beat the eggs with salt and cook over low heat in butter, stirring slowly, until tender but still a little moist.
- 5
Sear the shrimp in a well-heated pan 1–1.5 minutes per side until pink and opaque.
- 6
Halve the cherry tomatoes and slice the green onion into thin rings.
- 7
Assemble the toasts: spread the cream generously, add scramble, shrimp and tomato halves, sprinkle with onion and pepper.
- 8
Before serving, drizzle the toasts with thin lines of spicy honey and serve immediately.
Chef's tips
- —Don't overheat the scramble — it should stay creamy and a bit moist.
- —Don't overcook the shrimp: 2–3 minutes total is enough.
- —Dry the shrimp well before marinating so they brown better.
- —Use ripe avocado; for a smooth cream use soft cottage cheese.
- —Sturdy bread is best (ciabatta, sourdough); assemble just before serving so they don't get soggy.
- —Add the spicy honey at the very end for a more pronounced piquancy.
