Toast 2 slices of bread to your desired crispness.

Mash 1 ripe avocado in a small bowl.

Season with salt and black pepper to taste.

Spread the mashed avocado evenly over the toasted bread.

Heat a small pan over medium heat.

Fry 2 eggs to your liking (sunny side up or over-easy).

Place the fried eggs on top of the avocado toast.

In a separate pan, melt 1 tbsp butter over medium heat.

Add 2 minced garlic cloves and sauté for 1 min until fragrant.

Add 100g shrimp, peeled, and cook until pink and fully cooked (about 3–4 min).

Season with salt and pepper to taste.

Place the cooked shrimp on top of the fried eggs.

100g fresh spinach

8 cherry tomatoes, halved

½ cucumber, sliced

1 handful of sprouts (e.g., bean sprouts).

Drizzle with olive oil and a squeeze of lemon juice.

Toss the salad lightly.

On a plate, arrange the avocado toast with shrimp and egg.

Place the fresh salad on the side.

(Optional) Add a generous dollop of store-bought or homemade beetroot hummus.

Enjoy immediately.