Crispy Rice Paper Toast with Avocado and Eggs

Ingredients

• 1 Egg (For coating the wrappers)
• 15 ml Water
• 2 Rice paper wrappers
• Cooking spray (For lightly spraying the sandwich maker)
• 0.25 Avocado (One-quarter of an avocado)
• 80 g Low-fat cottage cheese
• 2 Eggs (Cooked until jammy and halved)
• 1 tbsp Fresh chives (Finely chopped)
• 1 tbsp Crispy shallots
• Hot sauce (For serving, to taste)

Steps

1. 1

   Beat 1 egg with 15 ml of water in a shallow bowl until smooth.

2. 2

   Dip one rice paper wrapper into the egg mixture until softened. Repeat with the second wrapper and stack them together.

3. 3

   Fold the stack of wrappers in half to form a thicker, toast-shaped base.

4. 4

   Lightly spray the sandwich maker with cooking spray and preheat it.

5. 5

   Place the rice paper base in the sandwich maker and cook for 4-5 minutes, until golden and crispy.

6. 6

   Mash the avocado and low-fat cottage cheese together until creamy.

7. 7

   Spread the creamy mixture over the crispy rice paper.

8. 8

   Top with the 2 jammy eggs, halved.

9. 9

   Finish with the chopped chives, crispy shallots, and your favorite hot sauce. Serve immediately.

Notes

The recipe provides approximately 450 kcal per serving, with 32 g of protein, 36 g of carbohydrates, and 20 g of fat. The method does not specify the exact time or temperature for cooking the jammy eggs; they should be prepared before assembling the toast.

Nutrition per serving

• breakfast
• brunch
• main course
• high-protein
• cooked in a sandwich maker
• crispy
• one serving