Shrimp and Eggs Breakfast Plate

Ingredients

• ½ lb shrimp, peeled and deveined
• 1 large eggs
• 1 large biscuit
• 2 cups baby spinach
• 2 tbsp olive oil
• 1 clove garlic
• ¼ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Pat the 0.5 lb shrimp dry with paper towels and season with 0.25 tsp salt and 0.25 tsp black pepper.

2. 2

   Heat 1 tbsp olive oil in a skillet over medium-high. Add the shrimp in a single layer and cook until pink and opaque, about 2-3 minutes per side. Transfer to a plate.

3. 3

   Reduce heat to medium. Add the remaining 1 tbsp olive oil and 1 minced garlic clove. Cook until fragrant, about 30 seconds.

4. 4

   Add the 2 cups baby spinach and toss until wilted, about 2 minutes. Season with a pinch of salt and pepper. Remove from skillet and set aside.

5. 5

   In the same skillet, fry the 1 egg to your liking (sunny-side up or over easy), about 2-3 minutes until the white is set and the yolk is still runny.

6. 6

   Warm the 1 biscuit in the microwave for 15 seconds or in a toaster oven for 3 minutes.

7. 7

   Plate the biscuit, top with wilted spinach, shrimp, and the fried egg. Serve immediately.

Tools you’ll need

• skillet
• spatula
• knife
• cutting board
• paper towels

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