Breakfast Rice Cakes with Egg and Avocado
Prep Time
5 mins
Cook Time
6 mins
Total Time
11 mins
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.
Course:
Breakfast
Cuisine:
American, dairy-free, gluten free, Healthy
Keyword:
breakfast
Servings: 1
Calories: 356 kcal
Ingredients
- 2 rice cakes
- 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
Instructions
-
Spread avocado on each rice cracker. Add salt, pepper and squeeze of lime juice.
-
Top each rice cracker with egg, alfalfa and capers.
Nutrition Facts
Breakfast Rice Cakes with Egg and Avocado
Amount Per Serving
Calories 356
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 5g31%
Cholesterol 327mg109%
Sodium 219mg10%
Potassium 661mg19%
Carbohydrates 24g8%
Fiber 7g29%
Sugar 1g1%
Protein 14g28%
Vitamin A 620IU12%
Vitamin C 10.1mg12%
Calcium 61mg6%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.