Perfect in its simplicity – fresh alfalfa, salty capers with egg and avocado on breakfast rice cakes. A gluten free and dairy free breakfast ready in minutes.
After two weeks of backpacking in Nicaragua and four days of traveling through Costa Rica, D and I have finally settled down in our first house sitting assignment in Ojochal, Costa Rica.
Today was our official first day. We bid the lady of the house goodbye this morning and it is not up to us to take care of her 3 dogs and 1 cat for the next three weeks. Slash 3 dogs has turned into 5 for the time being as a neighbor who was meant to pick up the other two dogs broke her wrist and is currently in the hospital.
So right now it’s five dogs and one cat.
Quite a handful. Luckily they are all super low maintenance and don’t not even require proper leashed walks. They are free to roam inside and outside the house as they please.
Now why can’t US pet dogs be more like this?
After a stop at the local grocery store the other day to stock up on all sorts of supplies I was ready to start cooking. Not before noticing how expensive some food products are in Costa Rica though. Red lentils and quinoa are definite luxuries coming in at $12 and $8 a box, respectively. Luckily for me avocados are cheap – so you know I’m happy (and I even discovered a mini food processor in the kitchen cupboard so hello pesto – yay).
For my first formal breakfast I wanted something quick, since I woke up completely starving. Have I already proclaimed my love for rice crackers by the way?
They’re the best – crispy, salty, perfect for snacking or breakfast making. I literally ate rice crackers with avocados (sometimes with, mostly without eggs) for breakfast during pretty much an entire 142 day road trip this past spring, so trust me I am a breakfast rice cakes expert.
So yes I know what I’m talking about with these.
Now that I have a proper kitchen I can enjoy these breakfast rice cakes with egg and a bit more than just avocado. Pile on the egg on rice cake, alfalfa and capers. Yes capers – they’re the best. Small, salty, briny, a perfect contrast to the smooth creamy avocado and refreshing alfalfa.
Breakfast rice cakes with egg and avocado on toast is the ultimate healthy and quick breakfast. High protein, high in good fats, getting your veggies in, and no gluten or dairy included (if your diet restricts it). I’ve seriously had a variety of rice cracker avocado combos over the years, and you’re bound to see many more to come!
Perfect in its simplicity - open faced breakfast rice cakes topped with soft avocado, hard boiled eggs, fresh alfalfa and salty capers. A gluten free and dairy free breakfast ready in minutes.
- 2 rice crackers
- 1/2 avocado
- 2 soft or hard boiled eggs peeled and thinly sliced
- small handful alfalfa sprouts
- 6-10 capers
- squeeze of lime juice
- salt and pepper to taste
- Spread avocado on each rice cracker. Add salt, pepper and squeeze of lime juice.
- Top each rice cracker with egg, alfalfa and capers.