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Toast the slices of rustic bread until golden and crispy. You can either use a toaster or heat them in a pan with a little butter or olive oil for extra flavor.
Cook the Shrimp:
In a medium pan, heat olive oil over medium heat. Add the shrimp and garlic. Season with salt and pepper.
Cook the shrimp for about 2-3 minutes per side, or until they turn pink and are cooked through. Remove from the pan and set aside.
Scramble the Eggs:
In a bowl, crack the eggs and beat them lightly with a pinch of salt and pepper. If you prefer creamier eggs, add the heavy cream and mix.
In the same pan, melt the butter over low to medium heat. Add the eggs and gently stir to create soft, fluffy scrambled eggs. Cook for 2-3 minutes until they are just set, keeping them slightly runny.
Assemble the Dish:
Place the toasted rustic bread on a plate. Spoon the scrambled eggs onto the bread, followed by the shrimp and halved cherry tomatoes.
Arrange a few fresh spinach leaves on top and drizzle the dish with your sauce of choice (a glossy garlic butter or hollandaise sauce works wonderfully).
Garnish with fresh herbs if desired for a touch of color and flavor.
Serve:
Serve the dish immediately, enjoying the mix of textures and the savory-sweet flavors of shrimp, eggs, and vegetables.
Serving and Storage Tips:
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