Mushroom, Shrimp & Egg Toast
Featuring sautéed mushrooms and shrimps all nestled in a runny sunny-side egg, this mushroom, shrimp & egg toast recipe makes a gourmet breakfast or brunch that’s incredibly satisfying.
Ingredients
- 100 g mushrooms (chestnut, cremini, button)
- 8 pcs shrimps
- 2 large eggs
- 2 slices sourdough bread toasted
- Salt & pepper
- Optional: chilli flakes, thyme
- Fresh coriander/parsley (optional for garnish)
Instructions
- Preparation: Pat the shrimps dry with paper towels. Mix them together with salt, pepper, and chilli flakes (optional). Marinate for 5-10 minutes. Meanwhile, slice the mushrooms, and set aside.
- Sear the shrimps: Heat 1 tbsp oil in a frying pan over medium-high heat. Transfer the shrimps to the pan, and sear per side for about 1-2 minutes, until golden and slightly curly. Remove from heat and set aside.
- Sauté mushrooms: Using the same pan, heat another 1 tbsp oil over medium-high heat, then add in mushrooms. Season with salt, pepper, and thyme. Sauté for about 2 minutes until golden and tender.
- Combine with shrimps: Transfer shrimps back to the pan, and stir-fry together. Arrange them to two oval shapes with a hole in the centre.
- Make a runny egg: Crack 1 egg into each centre, reduce the heat to medium, and cook the egg until golden-crisp on the edges while runny inside. (Cover with a lid for faster and even cooking)
- Serve: Place toasted sourdough bread on a serving plate, top with a piece of lettuce leaf, then the fried mushroom, shrimp & egg. Garnish with freshly chopped coriander/parsley.