- 4 slices sourdough bread
- 2 teaspoons cooking fat of your choice - I used bacon fat
- ½ cup fresh or frozen corn kernels - thaw frozen corn if using
- ½ cup thinly sliced red onion
- ½ cup roasted green chiles
- 8 oz. large shrimp - peeled and deveined
- 1 teaspoon Cajun seasoning
- 4 eggs
Toast the bread to your liking. Place each slice on a serving plate; set aside.
Heat one teaspoon of the cooking fat in a large nonstick skillet over medium-high heat until hot. Add the corn, onion, and green chiles. Sauté lightly until the corn is cooked through and the onions are softened and a little brown along the edges. Divide the vegetable mixture among the serving plates, spooning it on top of each of the toasted pieces of bread; set aside.
Add the peeled shrimp to the hot sauté pan and sprinkle with the Cajun seasoning. Sauté, stirring regularly, until the shrimp is fully pink and the seasoning is evenly distributed amongst the shrimp. Divide the shrimp evenly among the serving plates, spooning them on top of the vegetables on the toast; set aside.
Crack the eggs into the hot sauté pan, leaving enough room around each to be able to flip it. Cook the eggs, without disturbing them, for 2 minutes. Then, carefully - using a spatular - flip each egg over and cook for an additional 1-2 minutes or until the eggs reach your desired level of doneness. Carefully remove the eggs, one at a time using a spatula, and nestle them on top of the shrimp on each serving plate. Serve immediately.
- Yields: 4 servings
- Preparation Time: 20 minutes