Avocado and Egg Breakfast Stack on Rice Cake
A nutritious and balanced breakfast recipe featuring a rice cake topped with mashed avocado and a poached egg, sprinkled with chili flakes and lime juice.
Servings 1 serving
Calories 200kcal
Cost $5
Equipment
- Pan
- Spoon
Ingredients
Rice Cake Base
- 1 rice cake plain or flavored
Avocado Layer
- 1/2 medium avocado mashed
Egg Topping
- 1 egg poached
Seasoning
- to taste chili flakes
- 1 teaspoon lime juice freshly squeezed
Instructions
- Toast the rice cake lightly if desired for added crunch.
- Mash the avocado in a bowl until smooth and spread it evenly over the rice cake.
- Poach the egg according to your preference and place it gently on top of the avocado layer.
- Sprinkle chili flakes over the egg for a hint of spice and drizzle with fresh lime juice.
Notes
This recipe provides healthy fats, protein, and fiber, making it perfect for a balanced breakfast. Adjust seasoning to suit your taste preferences.