top of page

Breakfast Stacker with Shrimp Remoulade

Ingredients:

8 strips of bacon

avocado

firm tomatoes

English muffin

butter lettuce cups

eggs

 

Remoulade:

olive oil

shrimp peeled and deveined

¾ c mayo

2T wasabi

3T dijon mustard

1t fresh lemon juice

¼ c diced celery

​

Instructions:

  1. Cook bacon and set aside

  2. Make Remoulade:

    1. Stir fry shrimp in olive oil until pink and tender, cool and cut into chunks

    2. Mix together mayo, mustard, wasabi, celery and lemon juice. Season with salt and pepper 

    3. Combine shrimp and mayo mixture

  3. Toast muffins and stack: 1/2 English Muffin, bacon, Remoulade sauce, tomato, lettuce, more sauce? Why not. Add avocado and top with a sunny side up egg​

bottom of page