Bart's Recipes
Peel the two hard-boiled organic eggs and place them in a wide bowl. Use a fork to mash the eggs into rough pieces so the salad retains some texture. Then scoop the flesh from the half avocado and mash it on a cutting board or in a separate small bowl until smooth.
Add the mashed avocado to the bowl with the egg pieces. Pour the teaspoon of lemon juice directly over it. This provides a fresh flavor and prevents the avocado from browning quickly. Sprinkle the pinch of chili flakes over it and stir everything together firmly until you have a cohesive egg salad.
Take the two whole-grain rice cakes or buckwheat cakes and place them side by side on a plate. Scoop the freshly made egg salad from the bowl and distribute it evenly over the two cakes. Spread the mixture with the back of a spoon or a knife neatly all the way to the edges.
Serve the topped cakes immediately after preparing so the base stays nice and crispy and doesn't become soft from the salad moisture. Pick up the cakes by hand and eat them right away.
