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+ servings
4 from 2 votes
breakfast rice cakes
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
Author: Vicky Berman
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
  1. Spread avocado on each rice cracker. Add salt, pepper and squeeze of lime juice.
  2. 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.