NUTRITION

SERVINGS

INGREDIENTS

1 large egg

4 whole quail eggs

0.5 small avocado

0.5 tbsp avocado oil mayonnaise

4 oz wild-caught shrimp

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp red pepper flakes

1 tsp lemon juice

PREPARATION

• 1

  Bring a small pot of water to a boil and carefully lower the quail eggs into the water to cook for 3 minutes before transferring to an ice bath to peel and halve.

• 2

  In a small bowl, mash the avocado with the avocado oil mayonnaise, lemon juice, sea salt, and black pepper until the mixture reaches a smooth and creamy consistency.

• 3

  Heat a non-stick skillet over medium heat and sear the shrimp for 2 minutes per side until they are pink and opaque, then remove from the pan.

• 4

  In the same skillet, crack the large egg and fry it sunny-side up until the whites are fully set but the yolk remains beautifully runny.

• 5

  Toast the slice of sprouted grain bread until it is golden brown and provides a sturdy, crunchy base for the toppings.

• 6

  Spread the avocado mash evenly across the toast, then layer the seared shrimp, the fried egg, and the halved quail eggs on top.

• 7

  Finish the dish with a sprinkle of red pepper flakes for a hint of heat and serve while the eggs are still warm.