Avocado & Egg Rice Cakes
These Avocado & Egg Rice Cakes feature creamy avocado and perfectly cooked eggs on crisp rice cakes. Perfect for a healthy dinner, it’s a simple recipe that blends fresh, nutritious flavors into a satisfying dish with minimal effort.
Why You’ll Love This Recipe
This dish is a nutritious, delicious dinner option that transforms creamy avocado and perfectly cooked eggs on crisp rice cakes into a delightful treat, perfect for a healthy meal. Easy to prepare, it’s packed with healthy fats, protein, and taste. Versatile—enjoy with veggies or alone—this recipe offers a wholesome, satisfying indulgence.
Recipe Tips and Tricks
- Mash Avocado Well: Ensures smooth texture and even spread.
- Cook Eggs to Preference: Adjust for runny or firm yolks.
- Toast Rice Cakes: Adds crunch and enhances flavor.
- Check Seasoning: Should be balanced with a hint of salt.
- Avoid Overcrowding: Leaves room for even cooking.
- Serve Fresh: Maximizes the creamy appeal.
- Thicken if Desired: Add more avocado if too thin.
- Rest Before Serving: Allows flavors to meld.
- Use Ripe Avocado: Ensures better creaminess.
- Keep Chilled: Maintains freshness.
Avocado & Egg Rice Cakes
Avocado egg rice cakes, healthy dinner snack.
Ingredients
- ⅛ tsp black pepper
- ¼ tsp chili flakes
- ¼ tsp salt
- 1 medium ripe avocado
- 1 small tomato
- 1 tbsp chopped parsley
- 1 tbsp lemon juice
- 1 tsp olive oil
- 2 large eggs
- 4 plain rice cakes
Instructions
- Prepare Avocado: Halve, pit, and scoop the avocado into a bowl, mashing with lemon juice, salt, and black pepper.
- Toast Rice Cakes: Lightly toast rice cakes in a toaster or dry skillet for 1-2 minutes until crisp.
- Spread Avocado: Spread the mashed avocado evenly over each rice cake.
- Heat Pan: Warm olive oil in a non-stick skillet over medium heat.
- Cook Eggs: Crack eggs into the skillet, cooking to your preferred doneness (3-4 minutes for sunny-side up).
- Prep Tomato: Dice the small tomato into small pieces.
- Add Toppings: Place a cooked egg on each avocado-spread rice cake and sprinkle with diced tomato.
- Season Further: Add a pinch of chili flakes if desired.
- Prepare Garnish: Rinse and chop fresh parsley.
- Serve and Enjoy: Let rest for 5 minutes, then garnish with parsley and serve fresh, savoring this creamy delight!
Notes
- Mash avocado well for smoothness; cook eggs to preference for texture.
- Toast rice cakes for crunch; check seasoning to taste.
- Store components separately to maintain freshness; serve fresh.
- This recipe can be adapted for vegan diets with appropriate swaps.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 167Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 93mgSodium 216mgCarbohydrates 13gFiber 4gSugar 1gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Rice Cakes (4): Plain, for base.
- Avocado (1 medium): Ripe, for creaminess.
- Eggs (2 large): For protein.
- Lemon Juice (1 tbsp): For tanginess.
- Olive Oil (1 tsp): For cooking eggs.
- Salt (¼ tsp): Enhances flavor; adjust to taste.
- Black Pepper (⅛ tsp): Ground for a subtle kick.
- Chili Flakes (¼ tsp): Optional, for heat.
- Tomato (1 small): Diced, for freshness.
- Parsley (1 tbsp): Chopped, for garnish.
Variations and Substitutions
- Rice Cake Swap: Use whole grain bread or omit.
- Avocado Swap: Use guacamole or omit.
- Egg Swap: Use scrambled tofu or omit.
- Lemon Swap: Use lime juice or omit.
- Oil Swap: Use coconut oil or omit.
- Salt Swap: Use sea salt or omit.
- Pepper Swap: Use cayenne or omit.
- Chili Swap: Use paprika or omit.
- Tomato Swap: Use salsa or omit.
- Herb Swap: Use cilantro or omit parsley.
Storage Options
- Refrigerator: Store components separately in airtight containers for up to 1 day; assemble before serving.
- Freezer: Not recommended due to texture changes.
- Reheating: Serve cold or reheat eggs gently; no full reheating needed.
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