This easy and delicious green lentil and avocado breakfast recipe is full of all the healthy ingredients to keep you powering through the day. Start your day with this green bowl for a day full of energy.
Ingredients
1/2 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
1/2 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
