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Avocado egg rice cakes

Brown-rice cakes topped with avocado, boiled egg, tomato and chives.

Avocado and egg rice cakes topped with tomato and chives.
469 kcal per servingPrep time: 12 minServings: 1Quick mealRice cakesAvocado and egg

Ingredients

  • 2 brown-rice cakes
  • ½ ripe avocado
  • 1 egg
  • 1 small tomato, sliced
  • 1 tsp lemon juice and chives

Method

  1. Boil the egg for 8 minutes, cool, peel and slice it.
  2. Mash the avocado with lemon juice and spread it over the rice cakes.
  3. Add egg and tomato slices and finish with chopped chives.

Calories in context

At 469 kcal per serving, this dish is about 23% of a 2000 kcal daily reference intake — the standard reference amount used on nutrition labels, not a personal target.

Eaten as a fast meal — lunch on the go, a light dinner, or a snack-sized plate, it is one part of a day whose real total depends on your own body, activity level and goals, not on any single recipe. For a calorie range that reflects those, rather than a generic reference figure, the tools below can help.

Calculate daily calorie needsUse the BMI calculator

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This tool is informational and does not constitute a diagnosis or medical advice. Consult a healthcare professional.