Green Breakado
Ingredients
½ cup dried French-style green lentils
2 bunches broccolini
1 avocado
2 eggs
2 tbs pepitas (pumpkin seed kernels)
2 tbs extra-virgin olive oil
2 tbs lemon juice
1 tsp honey
½ tsp Dijon mustard
2 cups baby spinach leaves
1 tsp finely chopped fresh chives
Method
- Preheat oven to 200°C or 180°C fan-forced. Bring 2 cups (500ml) water to the boil in a medium saucepan over high heat. Add lentils. Reduce heat and simmer, covered, for 15-20 minutes or until lentils are tender but still retain their shape. Drain.
- Meanwhile, place broccolini in a large steamer basket over a saucepan of simmering water and steam, covered, for 1-2 minutes or until just tender. Cut into bite-sized pieces.
- Cut avocado in half and remove the stone. Scoop out flesh and cut into 1cm pieces. Reserve avocado shells.
- Crack eggs into reserved avocado shells and bake in oven for 4-6 minutes or until cooked to your liking. Spread pepitas on a small tray and bake with eggs for 2-3 minutes or until golden and toasted.
- Meanwhile, whisk oil, juice, honey and mustard in a large bowl. Add lentils, broccolini, spinach and avocado and gently toss until combined. Season with salt and pepper. Top lentil mixture with baked eggs. Sprinkle with chives to serve.
- Serves 2
- Cooking Time 25
- Preparation Time 10
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