Here’s a twist on the breakfast classic Eggs Benedict from GHOGY. Still delicious, just a little bit healthier!



  • 2 Kallo Lightly Salted Rice Cakes
  • 40g Avocado 
  • 50g Smoked Salmon
  • 2 Eggs
  • Salt + Pepper
  • 1/2 Lemon



1. Add the avocado in a bowl with a little lemon juice, salt and pepper.


2. Spread the avocado on the rice cakes.


3. Add water to a saucepan and leave to boil.


4. Turn the water down to a simmer, drop each of the eggs into the water. Leave for 2-3 minutes to soft poach.


5. While the eggs are poaching, add the salmon onto each of the rice cakes.


6. Scoop the poached eggs out of the pan and drain off the excess water.


7. Pop the eggs on top of the rice cake. Sprinkle with salt and pepper.


8. Eat immediately and enjoy.


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  • Reply

    This sounds like a perfect breakfast to me! Can’t get enough eggs in my diet right now.

  • Reply

    Great recipe, thanks for sharing!

  • Reply

    Nice recipe guys!

  • Reply

    Whoa, would have never thought to use rice cakes! They sound like they’d add a good crunch (: and that egg looks perfectly runny; I went out for brunch and my friend ended up with eggs benedict that was topped with eggs that were more soft-boiled than poached :/

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