Breakfast

Green breakado

GreenBreakfast002.jpg
  • Serves: 2
  • Preparation: 10 minutes
  • Cooking: 25 minutes
  •       

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

1

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.

2

​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.

3

Cut avocado in half and remove the stone. Scoop out flesh and cut into 1cm pieces. Reserve avocado shells.

4

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.

5

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.

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

Directions

1

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.

2

​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.

3

Cut avocado in half and remove the stone. Scoop out flesh and cut into 1cm pieces. Reserve avocado shells.

4

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.

5

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.

Green breakado

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