A quick easy gluten-free version of an open sandwich. Whilst rice galettes or cakes offer no nutritional value, they are easy to use, light in taste and substance and bring variation to your diet .
They make a good base for the combination of flavours with home-made radish noir (horse radish) sauerkraut as a source of pro-biotics, avocado as a source of healthy fats and boiled egg topping for protein.
2 Rice galettes
1/2 Ripe avocado
2 Large tbsp Radish Noir Sauerkraut (cabbage or beetroot is just as delicious)
Place the eggs into a small pan of boiling water and boil for 5 - 7 minutes keeping yolk soft.
Take out of water cool under the cold tap until ready to de-shell.
With each galette you want a generous layer of avocado, a large tablespoon of sauerkraut and a sliced boiled egg on top. Salt and Pepper to taste.