Avocado & egg on crispbread
A Mexican breakfast for the galley that copes with rough seas, needs no fridge, about 20 min hands-on.
- Breakfast
- Mexican
- ⏱ 20 min
- 🌊 Sea tolerance 4/5
- 🌶 Medium (on the side)
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Crackers / crispbread160 g (40 g)
- Avocado280 g (≈ 2 avocados) (70 g (≈ 0.5 avocado))
- Eggs240 g (≈ 5 eggs) (60 g (≈ 1 egg))
- Lime32 g (≈ 0.5 lime) (8 g)
- Chili flakes2 g (0.5 g)
Method
- Boil eggs 7 minutes; cool and slice.
- Mash avocado with lime and salt.
- Spread on crispbread, top with egg and chilli flakes.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- Contains: Eggs, Gluten — always check the labels of what you buy.
Per serving
- kcal
- 373
- protein
- 13 g
- fat
- 22 g
- carbs
- 35 g
- sugar
- 1 g
- fibre
- 9 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes