Avocado & Egg Rice Cakes
Crispy rice cakes piled with creamy mashed avocado and a runny-yolk fried egg. Simple, satisfying, and ready in minutes.
From Nutrola's curated recipe library
Nutrition Facts (per serving)
Values are per serving
9 g
Protein
20 g
Carbs
21 g
Fat
Ingredients
70 CalRice cakes
2 pieces
120 CalAvocado
0.5 medium
70 CalEgg
1 large
40 CalOlive oil
1 tsp
1 CalLemon juice
1 tsp
Instructions
- 1
Mash the avocado with the lemon juice, a pinch of salt, and black pepper until creamy.
- 2
Heat the olive oil in a small pan and fry the egg to your liking, keeping the yolk runny.
- 3
Spread the mashed avocado over the rice cakes.
- 4
Top with the fried egg, add a crack of black pepper, and serve right away.
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