2000s Recipes + Menus
Avocado and Chile-Spiced Fried Eggs on Shrimp Toast
- Active time:30 min
- Start to finish:30 min
Watch the Test Kitchen Challenge video that features this recipe.
For thai-dressed avocado
- 2 teaspoons finely chopped shallot
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons Asian fish sauce
- 1/2 teaspoon sugar
- 1 fresh Thai chile, thinly sliced, including seeds
- 1 firm-ripe 6- to 8-oz avocado
For shrimp toast
- 2 garlic cloves, finely chopped
- 1 1/2 tablespoons vegetable oil
- 3/4 lb peeled and deveined shrimp
- 1 tablespoon water
- 1 1/2 teaspoons sugar
- 3 scallions, thinly sliced
- 4 slices firm white bread, crusts removed
For chile-spiced eggs
- 1 scallion, finely chopped
- 3/4 teaspoon Asian garlic chile sauce (preferably Lan Chi or Sriracha)
- 1/2 tablespoon vegetable oil
- 4 eggs
- A handful of cilantro sprigs
Stir together shallot, lime juice, fish sauce, sugar, and chile. Thinly slice avocado and spread out in a shallow bowl, then drizzle with dressing. Let stand while making shrimp toast and eggs.
Make shrimp toast:
Cook garlic in oil in a 12-inch nonstick skillet over medium heat, stirring, until pale golden, 1 to 2 minutes. Transfer garlic with oil to a food processor (reserve skillet for eggs) and pulse with shrimp, water, sugar, 1/2 tsp salt, and 1/4 tsp pepper until coarsely chopped. Add scallions and pulse once or twice just to combine.
Toast bread, then divide shrimp mixture among slices (about 1/3 cup each), spreading it in a thick, even layer. Cut in half diagonally and arrange on a baking sheet. Broil shrimp toast 4 to 5 inches from heat until topping is cooked through, 8 to 9 minutes.
Make eggs while shrimp toast broils:
Cook scallion with chile sauce in oil in skillet over medium heat, stirring, until scallion begins to sizzle, about 1 minute. Crack eggs into skillet and fry as desired.