Ingredients
- 1/2 pound jumbo shrimp peeled and deveined
- 4 eggs
- 3 egg yolks
- 1/2 teaspoon salt
- Pinch of pepper
- 2 teaspoons green curry paste
- 1/4 cup coconut oil melted
- 2 whole-wheat English muffins
- Fresh lime juice
- Cilantro roughly chopped, for garnish
- Sriracha optional, for garnish
Instructions
- Spray a medium saucepan with cooking spray and heat on medium heat. Add the shrimp and cook until they just turn pink, only about 1-2 minutes per side. Remove from heat, cover and set aside.
- Crack the eggs into individual ramekins (I find this is the easiest way to get perfect poached eggs) and fill a large pot with a few inches of salted water.
- Bring the water to a simmer (not boil!) Once simmering, gently slide each egg into the pot, holding the ramekin as close to the water as you can, and leaving space between each egg. Turn off the heat, cover the pot and set a time for 4 minutes.
- While the eggs cook, whisk together the egg yolks, salt, pepper, and green curry paste until well blended.
- Heat the coconut oil in the microwave for a few seconds until it is warm. Then, slowly stream the oil into the egg yolk mixture, while you constantly whisk until the sauce thickens.
- Cut each English muffin in half. Divide the shrimp between the halves, and place a poached egg on top of each serving. Top with sauce, a squeeze of fresh lime juice, cilantro, and Sriracha.