Egg and avocado salad on rice cakes

Ingredients

For 1 serving

• Eggs2
• Avocado0.3
• Mustard1 teaspoon
• Lemon juice1 teaspoon
• Chivesto taste
• Rice cakes3
• Lettuce20 g
• Saltto taste

Contains: eggs, mustard,

Method

1. Bring a small pan of water to the boil, gently lower in the eggs with a spoon and cook them for 9 minutes, until hard.
2. Transfer them straight into cold water for a few minutes, so they peel easily, then peel them.
3. Meanwhile halve the avocado, remove the stone and scoop out the flesh; chop the chives; wash and dry the lettuce.
4. In a bowl mash the eggs and avocado with a fork together with the mustard, lemon juice, salt and chives, leaving a few pieces of egg white.
5. Lay a lettuce leaf on each rice cake and spread the egg salad on top.