Rice Cakes with Avocado Spread, Parma Ham, and Eggs

Rice crackers with guacamole, parma ham and boiled egg

When we stopped eating bread we had a gap to fill – those mid afternoon hunger moments, or a quick lunch or breakfast. This recipe has become one of our fall back ones. The avocado spread will keep in the fridge for a couple of days, so you can use it more than once.

Ingredients

Avocado spread

  • 2 Avocados, peeled and seed removed. Roughly chopped
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • handful fresh coriander
  • 1 large green chilli, stalk and seeds removed
  • 1 tsp cumin
  • 1 tsp salt
  • a couple of turns of freshly ground black pepper
  • 1 Tbsp olive or avocado oil
  • sumac

Directions

  1. Put all the “avocado spread” ingredients except the sumac in the blender. Blend until smooth.
  2. Add to a bowl and sprinkle over the sumac.
  3. Cook the eggs in boiling water for 6 minutes until softly boiled, but no longer runny.  (You can choose to cook a little longer or shorter according to your personal preference).
  4. Spread a generous amount of the avocado spread over the rice crackers.
  5. Top with a slice of parma ham.
  6. Peel the eggs and slice into 5mm slices. Place 1 egg on each of the rice crackers.
  7. Serve with some freshly ground pepper, and a little sprinkle of sea salt.

Music to go with it…
Listen on Spotify: French for Rabbits – Spirits

 

Leave a Reply

Your email address will not be published. Required fields are marked *