YOUR SOLIN GENERATED RECIPE
Crispy Rice Cakes with Smashed Avocado and Jammy Eggs
Start your day (or enjoy a light meal anytime) with these crispy rice cakes topped with creamy smashed avocado, perfectly jammy eggs, and a refreshing dollop of protein-packed Greek yogurt. The combination of textures and rich flavors creates a satisfying balance that is as nourishing as it is delicious.
INGREDIENTS
2 plain rice cakes
1 half avocado
3 large eggs
1/2 cup plain nonfat Greek yogurt
1 tablespoon lemon juice
Salt and pepper to taste
PREPARATION
Toast the rice cakes lightly in a toaster or on a skillet until they become crispy.
Halve the avocado, remove the pit, scoop the flesh into a bowl, and mash it with a fork. Stir in the lemon juice, and season with salt and pepper.
Prepare the eggs by soft boiling them: bring a small pot of water to a gentle boil, carefully add the eggs, and simmer for about 6-7 minutes for jammy yolks. Once done, transfer them to an ice bath, peel, and slice in half.
Spread the smashed avocado evenly over the toasted rice cakes.
Top each rice cake with the halved eggs, and finish with a dollop of Greek yogurt on the side or on top.
Season with a pinch more salt and pepper if desired, and serve immediately.