Avocado and Shrimp Open-Face Sandwich - The Moment You Add Garlic Confit It Hits Brunch Cafe Level

Steps

1. 1

   Cut the ciabatta in half and toast in a pan with butter until golden on both sides.

2. 2

   In the same pan, add 1Ts olive oil and grill the garlic cloves until golden.

3. 3

   Add 200ml olive oil and thyme sprigs so the garlic is submerged, and confit until the garlic is soft.

4. 4

   Once the garlic is soft, turn off the heat and add the shrimp to cook with residual heat.

5. 5

   Mash together the soft-boiled eggs, avocado, mayonnaise, and sugar to make the avocado egg mayo.

6. 6

   Top the toasted ciabatta with confited garlic, avocado egg mayo, shrimp, and chervil to finish.