YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sliced Avocado and Rice Cakes
Soft-scrambled eggs served over crispy rice cakes with creamy avocado slices and a handful of fresh, juicy blueberries.
INGREDIENTS
2 Large Eggs
1/3 cup Egg Whites
2 Brown Rice Cakes
40g Sliced Avocado
50g Fresh Blueberries
PREPARATION
Whisk the whole eggs and egg whites together in a small bowl until the mixture is uniform and slightly frothy.
Heat a high-quality non-stick skillet over medium-low heat to ensure the eggs stay tender without needing excess oil.
Pour the egg mixture into the skillet and let it sit for a few seconds before gently folding with a silicone spatula.
Continue to cook the eggs, stirring occasionally, until they are just set and remain soft and moist.
Place the two rice cakes on a plate and divide the scrambled eggs evenly between them.
Top the eggs with the freshly sliced avocado and a sprinkle of sea salt or cracked black pepper if desired.
Serve the egg-topped rice cakes alongside the fresh blueberries for a balanced, nutrient-dense breakfast.