Crispy Rice Paper Toast
A crunchy rice paper base topped with smashed avocado, jammy eggs, and chili oil. Perfect for a quick breakfast.
Time: 15 min · Servings: 1 · Calories: 686 kcal
Ingredients
- 60 g egg
- 15 ml water
- 20 g rice paper
- 5 ml olive oil spray (to taste)
- 85 g avocado
- 120 g egg
- 15 g chives
- 10 g fried onion
- 10 ml chile oil (to taste)
Method
- Whisk the egg with water in a shallow bowl.
- Dip one rice paper sheet into the egg mixture until softened.
- Place the sheet on a clean surface.
- Repeat the process with the second sheet and place it on top of the first to create a stack.
- Fold the rice paper stack in half to form a thick, toast-like base.
- Lightly grease a sandwich maker with olive oil spray and preheat it.
- Place the folded rice paper base into the sandwich maker.
- Cook for 4 to 5 minutes until the base is golden and crispy.
- Transfer the crispy base to a plate.
- Spread the mashed avocado over the toast.
- Arrange the halved boiled eggs over the avocado.
- Sprinkle with chopped chives and fried onion.
- Finish with a drizzle of chili oil and serve immediately.
Categories: Breakfast & Snacks · All recipes
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