Egg & Bruschetta Rice Cakes

Name: Egg & Bruschetta Rice Cakes
Cuisine: European, Italian, Mediterranean
Ingredients: 2 large eggs; 4 brown rice cakes; 1 tomato (finely diced); 1/4 red onion (finely diced); handful fresh basil (finely chopped); 1/2 avocado; 2 Tbsp balsamic vinegar (optional); dried chilli flakes; pink salt & pepper

4 steps

Updated at: Thu, 17 Aug 2023 11:34:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories201.5 kcal (10%)

Total Fat9.6 g (14%)

Carbs20.9 g (8%)

Sugars2.5 g (3%)

Protein9.3 g (19%)

Sodium477.1 mg (24%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

0.25red onion

0.5avocado

2 Tbspbalsamic vinegar

Instructions

Step 1

1. Boil two eggs to your liking (we like ours hard-boiled for this recipe)

Step 2

2. Using a fork, mash a layer of avocado on each rice cake

Step 3

3. Combine diced tomatoes, onion and basil in a small bowl and toss together. Place even portions of the bruschetta mix on top of each rice cake

Step 4

4. Peel the shell off your boiled eggs and cut both in half. Place half an egg on top of each bruschetta rice cake followed by a drizzle of balsamic vinegar, a sprinkle of dried chilli flakes and a generous crack of pink salt and pepper. Enjoy immediately!!