Crispy Rice Cakes with Creamy Avocado and Sliced Egg

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Rice Cakes with Creamy Avocado and Sliced Egg

YOUR SOLIN GENERATED RECIPE

Crispy Rice Cakes with Creamy Avocado and Sliced Egg

A bright and satisfying dish featuring crunchy rice cakes topped with creamy mashed avocado, perfectly sliced hard-boiled eggs, and a dollop of low-fat cottage cheese for an extra protein boost. This recipe balances textures and flavors, offering a delightful mix of crispness, creaminess, and savory egg goodness that's ideal for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

317kcal
Protein
16g
Fat
20.8g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

2 plain rice cakes (~18g each)

1 half avocado (~100g)

4 large hard-boiled eggs

1/4 cup low-fat cottage cheese (~60g)

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Begin by hard-boiling the eggs: Place eggs in a pot, cover with water, bring to a boil, then simmer for 10 minutes. Drain and cool before peeling.

  • 2

    Lightly toast the plain rice cakes until they are crispy.

  • 3

    Scoop out the flesh of the avocado into a bowl and mash it until smooth. Season with salt and pepper to taste.

  • 4

    Spread a generous layer of the mashed avocado evenly over each toasted rice cake.

  • 5

    Slice the hard-boiled eggs into rounds and arrange them on top of the avocado spread.

  • 6

    Add a small dollop of low-fat cottage cheese on each rice cake for extra creaminess and protein.

  • 7

    Finish with a light sprinkle of salt and pepper over the assembled rice cakes and serve immediately.

Crispy Rice Cakes with Creamy Avocado and Sliced Egg

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Rice Cakes with Creamy Avocado and Sliced Egg

YOUR SOLIN GENERATED RECIPE

Crispy Rice Cakes with Creamy Avocado and Sliced Egg

A bright and satisfying dish featuring crunchy rice cakes topped with creamy mashed avocado, perfectly sliced hard-boiled eggs, and a dollop of low-fat cottage cheese for an extra protein boost. This recipe balances textures and flavors, offering a delightful mix of crispness, creaminess, and savory egg goodness that's ideal for any meal of the day.

NUTRITION

317kcal
Protein
16g
Fat
20.8g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

2 plain rice cakes (~18g each)

1 half avocado (~100g)

4 large hard-boiled eggs

1/4 cup low-fat cottage cheese (~60g)

Salt & Pepper to taste

PREPARATION

  • 1

    Begin by hard-boiling the eggs: Place eggs in a pot, cover with water, bring to a boil, then simmer for 10 minutes. Drain and cool before peeling.

  • 2

    Lightly toast the plain rice cakes until they are crispy.

  • 3

    Scoop out the flesh of the avocado into a bowl and mash it until smooth. Season with salt and pepper to taste.

  • 4

    Spread a generous layer of the mashed avocado evenly over each toasted rice cake.

  • 5

    Slice the hard-boiled eggs into rounds and arrange them on top of the avocado spread.

  • 6

    Add a small dollop of low-fat cottage cheese on each rice cake for extra creaminess and protein.

  • 7

    Finish with a light sprinkle of salt and pepper over the assembled rice cakes and serve immediately.