Gluten-Free Rye Crispbread with Avocado and Egg
A simple and nutritious lunch featuring gluten-free rye crispbread topped with creamy avocado and a perfectly cooked egg.
Ingredients
- 4 slices Gluten-Free Rye Crispbread
- 2 Avocado
- 4 Eggs
- 1/4 teaspoon Red Pepper Flakes
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place the 4 slices of Gluten-Free Rye Crispbread into a toaster. Toast on a medium setting for 1-2 minutes, or until lightly golden and slightly firm to the touch. Remove from the toaster.
- 2Cut the 2 avocados in half, remove the pits, and scoop the flesh into a medium bowl. Add the 1/4 teaspoon of Salt and the 1/4 teaspoon of Black Pepper to the bowl. Mash the avocado with a fork until it is mostly smooth but still has a little texture. Spread the mashed avocado evenly over the 4 slices of toasted Gluten-Free Rye Crispbread.
- 3Heat a non-stick skillet over medium heat (176.7°C / 175°C). Crack the 4 Eggs directly into the skillet. Cook for 3-5 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness (runny or firm).
- 4Carefully place one cooked egg on top of the avocado on each of the 4 crispbread slices.
- 5Sprinkle the 1/4 teaspoon of Red Pepper Flakes evenly over the eggs and avocado. Serve immediately.
Substitutions
Rye Crispbread → Gluten-Free Rye Crispbread(avoids Gluten, wheat)
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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