Rice Cakes with Hard-Boiled Egg

Rice Cakes with Hard-Boiled Egg

Basic Information

• Servings: 2
• Serving Size: 2 rice cakes
• Difficulty: 2
• Budget: 2
• Prep Time: 10
• Cook Time: 10
• Total Time: 20
• Meal Type: Breakfast

Diet Types

• Omnivore
• Vegetarian
• Pescatarian
• Halal
• Kosher
• FODMAP (if compliant)
• Gluten-Free (if rice cakes GF)

Equipment

• Small saucepan
• Knife
• Measuring spoons

Ingredients

1. 4 plain rice cakes (gluten-free if needed)
2. 2 large eggs
3. 1/4 teaspoon salt
4. 1/4 teaspoon black pepper

Directions

1. In a small saucepan, place eggs in a single layer, cover with water, and bring to a boil over high heat.
2. Once boiling, reduce heat to low, cover, and simmer for 10 minutes.
3. Remove eggs, cool in cold water, peel, and slice each egg into 4 pieces.
4. Place 2 rice cakes on each plate, top each with 2 egg slices, and season with salt and pepper.
5. Serve at room temperature.

Storage

Best served fresh. Store rice cakes at room temperature for up to 1 month; hard-boiled eggs in the refrigerator for up to 1 week.

Nutrition

• Calories: 150
• Protein: 8g
• Fat: 5g
• Carbs: 18g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A