Egg and Shrimp Brunch

Egg and Shrimp Brunch combines five main ingredients to create a quick, flavourful meal with contrasting textures. Paprika and garlic give the shrimp a gentle savoury warmth, while the fried egg adds richness and the gherkins provide a sharp, crunchy finish. Ready in around 20 minutes, it is an excellent addition to Five Ingredient Fridays and a lovely choice for a relaxed brunch or light lunch.

Shrimp and Egg Brunch Recipe - TheRecipe.Website

Prep Time 10

Cook Time 10

Total Time 20

Servings People

Ingredients

200 g shrimp raw peeled thawed if frozen
2 large eggs
6 small gherkins
1 tsp paprika
1 clove garlic finely chopped

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.

Equipment

Notes

Serving:

Toasted sourdough: Perfect for soaking up the runny egg yolk.

Crusty bread: A simple accompaniment for a more substantial brunch.

Fresh tomatoes: Add freshness and a little natural sweetness.

Wilted spinach: A good choice if you would like some greens on the plate.

Keep additional accompaniments separate from the five main ingredients if you want to maintain the collection's rules.

Tips for the best results:

Avoid overcooking the shrimp. They become firm and rubbery if left in the pan for too long.

Keep the garlic gentle. Burnt garlic can taste bitter and overpower the delicate seafood.

Choose your favourite egg style. A runny yolk creates a lovely sauce, but a fully cooked yolk works equally well.

Balance the flavours. The gherkins provide acidity, so taste before adding too much salt.

Storage and food safety:

This dish is best enjoyed immediately. If you use raw shrimp, cook them thoroughly until opaque throughout. Keep raw seafood separate from ready-to-eat ingredients, and refrigerate leftovers promptly. Reheat shrimp thoroughly and only once; freshly cooked eggs are best prepared just before serving.

Nutrition