Toasted Bread with Omelette, Shrimp and Dill Pesto

Ingredients

• 8 baguette slices
• 3 eggs
• 3 tbsp heavy cream
• Salt
• Pepper (freshly ground)
• butter
• 1 bunch dill
• 1 tbsp grated Parmesan
• 5 tbsp olive oil
• 2 tbsp finely chopped, peeled almond kernels
• 1 pack party shrimp
• 1 lemon (juiced)

Instructions

1. 1.

   Cut baguette into not-too-thin slices and toast them under a hot oven grill until golden brown on both sides.

2. 2.

   Separate the eggs; beat egg whites to stiff peaks. Whisk yolks with cream, salt, and pepper. Fold in the beaten whites. Heat 1 tbsp butter in a pan, add the egg mixture, cook over medium heat until it starts to set, then cover and flip to finish cooking the other side.

3. 3.

   For the pesto, wash, dry, and finely chop dill. Blend dill, parmesan, almonds, and olive oil into a paste in a mixer. Season with salt and pepper. Drizzle shrimp with lemon juice.

4. 4.

   Cut the omelette into 8 pieces.

5. 5.

   Top baguette slices with omelette, dill pesto, and shrimp and serve as a small starter.