Some of my favourite dishes have come from combining ingredients that I would not normally think to serve together. As a home cook who loves experimenting with unusual partners, I find it exciting to discover how different flavours can complement one another. Egg and Shrimp Brunch is a perfect example. It brings together sweet, gently spiced shrimp, a perfectly fried egg and tangy gherkins to create a simple yet satisfying meal. Even better, it fits beautifully into my Five Ingredient Fridays collection, where a handful of main ingredients can deliver plenty of flavour.
A Simple Brunch with Plenty of Flavour
The idea behind Five Ingredient Fridays is wonderfully straightforward. By concentrating on just five main ingredients, we can create delicious dishes without filling the kitchen cupboards with unnecessary extras. Everyday larder essentials, such as cooking oil, salt and ground black pepper, do not count towards the five. This approach encourages me to think carefully about each ingredient and the contribution it makes to the finished dish.
For this brunch, shrimp and eggs provide the perfect starting point. Shrimp have a delicate sweetness that works surprisingly well with the richness of a fried egg. Furthermore, a soft yolk brings the two ingredients together, creating a delicious coating for the seasoned seafood.
I like to introduce paprika and garlic to give the shrimp a little extra character. Paprika provides gentle warmth and an attractive colour, while garlic adds a savoury depth. Together, they enhance the natural flavour of the shrimp without overwhelming it. Best of all, these simple additions help keep the dish firmly within the spirit of Five Ingredient Fridays.
Why Gherkins Make Such a Difference
One of the joys of experimenting in the kitchen is discovering that an unexpected ingredient can transform an otherwise familiar dish. In this case, my favourite addition is the humble gherkin.
Gherkins bring a sharp, tangy flavour and a satisfying crunch. These qualities contrast beautifully with the tender shrimp and soft egg yolk. In addition, their acidity helps balance the richness of the dish, making each mouthful feel fresh and enjoyable.
I prefer to slice a few gherkins and arrange them around the egg and shrimp. This simple presentation introduces a splash of green and makes the plate look inviting. Although gherkins might not be an obvious brunch ingredient, I think they earn their place here.
Of course, this is also where the Five Ingredient Fridays approach encourages a little creativity. Rather than adding several extra ingredients, I prefer to choose a small number that each brings something worthwhile to the plate.
Making Brunch Feel Special
A good brunch should be satisfying without requiring hours in the kitchen. Fortunately, Egg and Shrimp Brunch offers plenty of flavour while keeping preparation straightforward. The pink shrimp, golden egg and green gherkins create an attractive combination that looks far more elaborate than it really is.
I particularly enjoy serving the shrimp alongside an egg with a set white and a soft, runny yolk. When the yolk breaks, it mingles with the seasoned shrimp and creates a naturally rich sauce. However, you can cook the egg for longer if you prefer a firmer yolk.
If you want a more substantial meal, toasted sourdough or crusty bread makes an excellent accompaniment. The bread is ideal for soaking up the egg yolk and any delicious juices left on the plate. Alternatively, serve the dish on its own for a lighter brunch or lunch.
For readers following the Five Ingredient Fridays principle strictly, the bread can remain an optional serving suggestion rather than part of the five main ingredients.
Five Ingredients, Endless Possibilities
What I love most about this dish is how it demonstrates that simple cooking does not have to be boring. Shrimp, eggs, gherkins, paprika and garlic each have a clear purpose. Meanwhile, everyday larder ingredients provide the finishing touches without making the shopping list unnecessarily long.
The combination also offers plenty of room for personal preference. You could introduce a little chilli heat by replacing the paprika with a suitable spicy seasoning, or adjust the amount of garlic to suit your taste. However, I would keep the gherkins because their sharpness provides such a pleasing contrast to the other ingredients.
Five Ingredient Fridays is all about making home cooking approachable, encouraging experimentation and showing that a delicious meal does not need a long list of ingredients. This brunch captures that idea perfectly.
Egg and Shrimp Brunch is colourful, satisfying and just a little unexpected. The sweetness of the shrimp, the richness of the egg and the crunch of the gherkins combine to create something special from a small selection of everyday ingredients. For anyone who enjoys trying unusual food pairings, this Five Ingredient Friday dish is a lovely reminder that sometimes the simplest ideas are the most rewarding.
Egg and Shrimp Brunch
Equipment
- Frying Pan or skillet
- Spatula or fish slice
Ingredients
Larder ingredients:
- 1 tbsp olive oil or cooking oil
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Pat the shrimp dry with kitchen paper. Finely chop the garlic and slice the gherkins. Season the shrimp with paprika, a little salt and freshly ground black pepper.200 g shrimp, 1 tsp paprika, Salt, Freshly ground black pepper
- Heat half the oil in a frying pan over a medium heat. Add the garlic and stir for around 30 seconds, taking care not to burn it. Add the seasoned shrimp and cook until they turn pink, opaque and are cooked through. This usually takes 3–5 minutes, depending on their size.6 small gherkins, 1 tbsp olive oil, 1 clove garlic
- Transfer the cooked shrimp to a warm plate. Add the remaining oil to the pan if needed. Crack in the eggs and fry over a medium-low heat until the whites have set. Keep the yolks runny if you enjoy a rich sauce, or cook them for longer to suit your preference.1 tbsp olive oil, 2 large eggs
- Divide the shrimp between two plates and place a fried egg alongside each portion. Arrange the sliced gherkins around the shrimp. Finish with a generous sprinkle of freshly ground black pepper.
- Serve while the egg and shrimp are hot. Encourage everyone to break the yolk over the shrimp so the rich yolk combines with the paprika and garlic flavours.
24 comments
This was the best dish at brunch by far. The combination of the shrimp and the fried egg whilst sounds strange worked so well.
A very enjoyable dish with a lovely balance of flavours. My shrimp were slightly larger than those suggested, so I cooked them for a little longer. Everything turned out beautifully, and I will certainly prepare it again.
This was a real treat for breakfast. I cooked the eggs with runny yolks and served everything on toasted sourdough. The combination was delicious, and there was hardly any washing up afterwards!
A delicious alternative to my usual breakfast favourites. The soft egg yolk coated the shrimp perfectly, and the gentle paprika seasoning made the whole dish feel special without requiring lots of ingredients.
I enjoyed the flavours, but I would have liked a little more guidance on how much paprika to use if cooking for a larger family. The basic idea is excellent, and it is easy to see how the portions could be adjusted.
I was curious about pairing shrimp with a fried egg, but this recipe won me over. The garlic and paprika gave the seafood a lovely flavour, and the gherkins added just the right amount of sharpness.
I made this for a late Sunday breakfast, and everyone enjoyed it. The recipe was simple to follow, and I particularly liked how the gherkins provided a refreshing contrast to the richness of the egg.
I never imagined that pickled gherkins would work so well with eggs and shrimp. Their crunchy texture and tangy flavour brought everything together beautifully. This is a combination I will definitely make again.
The combination sounded unusual, but I was pleasantly surprised by how well it worked. I used small gherkins sliced lengthways, which made them easy to serve alongside the shrimp. A simple and satisfying meal.
I made this for my partner and me on a lazy Saturday morning. We both loved the contrast between the warm, spiced shrimp and the cold, crunchy gherkins. Next time, I might add some fresh herbs for extra colour.
I appreciate recipes that use just a handful of ingredients, and this one delivered plenty of flavour. It was ready quickly and made a lovely lunch when I wanted something light but filling.
What a clever way to make a simple brunch more interesting! The shrimp were tender, the egg was lovely and the black pepper added a pleasant finishing touch. It has become a new favourite in my kitchen.
I used smoked paprika instead of ordinary paprika, which gave the shrimp a deeper flavour. The recipe was easy to adapt, and the gherkins added a bright, refreshing finish.
Such a lovely idea for a weekend brunch! It was quick to prepare, looked attractive on the plate and tasted wonderful. I served mine with buttered toast, which made it even more satisfying.
I love the idea behind Five Ingredient Fridays because it encourages simple cooking without sacrificing taste. This brunch is a good example of how a few carefully chosen ingredients can create something memorable.
A tasty recipe that looks much more impressive than the effort involved. I would suggest adding the gherkins just before serving so they retain their crunch. Otherwise, I would not change a thing.
A wonderful quick brunch for seafood lovers. I particularly liked that the ingredients were easy to find and that the cooking was uncomplicated. The paprika gave the shrimp a lovely colour, and the fried egg made the meal feel comforting.
I prepared this for a light evening meal rather than brunch, and it was perfect. I added a small side salad to make the plate more substantial, and the tangy gherkins complemented everything nicely.
I enjoyed this more than expected, especially with a slice of crusty bread on the side. My only suggestion would be to offer an optional chilli variation for those who prefer a spicier brunch. The original version was still delicious!
The dish was delicious, although I would personally use a little less black pepper next time. That is just my preference, as the shrimp, garlic and egg worked together really well.
The flavours were excellent, although I added a pinch of chilli flakes to give the shrimp a little extra warmth. I would recommend this recipe to anyone who enjoys experimenting with different food combinations.
This recipe has encouraged me to be more adventurous with ingredients I already have in the fridge. The shrimp and egg were an unexpectedly good match, and the quick preparation made it even better.
I tried this after looking for something different to serve at brunch, and it was a success. The shrimp had a lovely savoury flavour, while the egg yolk brought everything together. Definitely worth keeping in my recipe collection.
I was unsure about the gherkins at first, but they really do make a difference. Their acidity balances the creamy egg yolk wonderfully, and the little bursts of crunch keep every mouthful interesting.