Rice Cakes with Egg (#76)

Rice Cakes with Egg (#76)

Basic Information

• Servings: 2
• Serving Size: 1 rice cake with 1 egg
• Difficulty: 2
• Budget: 3
• Prep Time: 5
• Cook Time: 10
• Total Time: 15
• Meal Type: Breakfast

Diet Types

• Omnivore
• Vegetarian
• Gluten-Free (if using gluten-free rice cakes)

Equipment

• Medium pot
• Measuring cups

Ingredients

1. 2 rice cakes
2. 2 large eggs, hard-boiled
3. 1/4 teaspoon salt
4. 1/4 teaspoon black pepper

Directions

1. Place eggs in a medium pot and cover with water, bring to a boil, then simmer for 10 minutes.
2. Cool eggs in ice water, peel, and slice.
3. Top each rice cake with sliced egg, sprinkle with salt and pepper.
4. Serve 1 rice cake with egg per portion.

Storage

Refrigerate eggs in an airtight container for up to 1 week; assemble with rice cakes before eating.

Nutrition

• Calories: 110
• Protein: 6g
• Fat: 5g
• Carbs: 10g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A