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Mashed avocado spread on rice cakes topped with a soft-boiled or fried egg. Naturally gluten-free, filling, and ready in four minutes.
Ingredients
- 2 plain rice cakes
- ½ ripe avocado
- 1 large egg, fried or soft-boiled
Nutritional notes
Avocado is rich in oleic acid, potassium, and folate. Its monounsaturated fats improve the absorption of fat-soluble vitamins from other foods eaten at the same meal. Eggs provide complete protein and choline. Rice cakes offer a light, gluten-free base that keeps the meal easy to digest.
Nutritional Highlights
Per serving: ~280 calories, 12g protein, 18g carbohydrates, 5g fibre, 18g healthy fats. Rich in potassium, folate, and choline.
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Instructions
- 1
Mash the avocado with a fork and season with a pinch of salt and pepper.
- 2
Fry the egg in a lightly oiled pan for 2–3 minutes, or use a pre-boiled egg.
- 3
Spread avocado over the rice cakes, top with the egg, and serve.
