Avocado toast is all the rage, especially if topped with an egg!

Today’s recipe is a simple twist on a traditional avocado toast! I love peanut butter on rice cakes, and thought, “Wow! This is just as good as a standard toasted slice of bread.”

From there, the rice cake for toast substitution came to be!


IMG_9615Nutritional Information

170 Calories
11g Fat
11g Carbs
8g Protein



  • 1 egg + 1 tbsp white vinegar
  • 30 g (1 tbsp) ripe avocado
  • 1 rice cake (I used a Tomato Basil Flavoured one!)
  • Salt, red pepper flakes


  1. Scramble, fry, soft boil, or poach an egg. To learn how to poach an egg, see this how-to guide.
  2. Slice the avocado and arrange on the “toast”. If you would rather have your avocado “smashed” on the rice cake toast, do this in a separate bowl! The rice cake is delicate and might break if you attempt to flatten the avocado on it.
  3.  Top with the prepared egg, salt, and red pepper flakes.






Adding a piece of smoked salmon is a nice way to add some protein!

Mikaila 🙂




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