Eggs are probably one of the most versatile ingredients in my cache of ingredients. Just so many things you can do with them as the star of a dish and as part of the supporting cast!
Who doesn’t love eggs for breakfast? ***scanning cyberspace universe*** I don’t see many hands! A big part of my Bohemian Bold trademark culinary style is making food look dazzling. And, taking everyday ho-hum ingredients like eggs and transforming them from peasant appeal to 5-star appeal is just what this dish does. When you have it in front of you, the first thing you do is just stare and think, ‘Dang, this is just so beautiful…’ Then when you take that first bite, you know you’re in love!
What you need:
One large orange (for zest, juice and thin slices)
2 thick slices of French bread
4 tbl soft butter (divided)
6 tail on deveined large shrimp
1/3 cup thinly slivered iceberg lettuce
8 thin slices Roma tomatoes (about 1 small to medium tomato)
2 tbl extra virgin olive oil (divided)
8 thin slices baby cucumber
2 tbl chopped chives
Sea Salt (to taste)
Fresh Ground Pepper (to taste)
What you do:
Note: This creation is all about poaching the eggs, grilling the toast, sautéing the shrimp, and then assembling the finished dish.
Poach eggs until the yolk is soft and runny (about 3-4 minutes). I use an egg poaching container. Zest with orange rind before poaching. Set aside when done.
Using 2 tbl of butter, cover each side of the French bread slices. Place in hot cast iron skillet and grill both sides until golden brown. Remove and set aside.
Place the remaining 2 tbl of butter in the cast iron skillet over medium heat. Place shrimp in and zest with orange and squeeze about 2 tbl of juice on the shrimp. Cook until pink, about 3-4 minutes. Turn off heat.
Assembly: Place a slice of grilled bread on the serving plate. Add half of the slivered lettuce and pat down. Add the tomatoes and pat down. Salt and pepper tomatoes and drizzle about a teaspoon of olive oil on top. Place the cucumbers on top. Add the shrimp on top the cukes. Then finally place the poached egg on the top. Serve with remaining slices of orange.
Drizzle each with remaining olive oil and sprinkle chopped chives on eggs and all around for garnish.
©2012 Alice D’Antoni Phillips Ally’s Kitchen