Serves 2

Ingredients:

2 slices hearty dark rye bread
2 small, 1 large ripe avocado
2 tablespoons sour cream
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 tablespoon fresh lime juice
¼ teaspoon salt, or to taste
4 ounces cooked, peeled North Sea shrimp (115 g)
or shrimp salad
2 eggs, poached
Freshly ground black pepper

Optional: chopped cilantro and a little finely minced jalapeño

1. Prepare the avocado. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash with a fork, leaving a little texture. Stir in the sour cream, lime juice, garlic powder, onion powder, and salt. Taste and adjust the seasoning. If you like, add a little chopped cilantro or finely minced jalapeño.

2. Toast the rye bread. Toast the rye until it is crisp around the edges but still has some chew in the center. A hearty German-style rye or Bauernbrot works especially well.

3. Prepare the shrimp. The shrimp are traditionally eaten cold or at room temperature, so there is no need to cook them again. If refrigerated, let them come to room temperature while preparing the rest of the dish.

4. Poach the eggs. Bring a shallow pan of water to a gentle simmer. Poach the eggs until the whites are set but the yolks are still soft and runny, about 3–4 minutes. Drain briefly on a paper towel.

5. Build the Halligbrot. Spread half of the avocado mixture generously over each slice of toasted rye. Divide the shrimp between the two pieces of toast, piling them generously over the avocado.

6. Finish with the egg. Place a poached egg on top of each toast. Season with a little freshly ground black pepper and, if you like, another small squeeze of lime.

7. Serve immediately. Cut into the egg so the yolk runs into the avocado and shrimp. Eat with a knife and fork—or embrace the inevitable mess and pick it up like toast.