AVOCADO and POACHED EGG “TOAST”

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

 

Ingredients

  • 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

Method

  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.

IMG_9614

 

IMG_9616

 

 

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

Mikaila 🙂

 

IMG_9613

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s