I used my grandma's shrimp salad recipe, but you can just use bay shrimp as well.
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. For the California touch you can use mashed avocado with a little sour cream, l
ike juice, salt, pepper and garlic powder.
With it being August there is fresh vine ripened tomato available.
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.
Slather it with your avocado blend.
Top with shrimp salad or shrimp.
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.
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.
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. |
