- ½ cup dried French-style green lentils
- 2 bunches broccolini
- 1 avocado
- 2 eggs, free range or organic
- 2 tb pepitas (pumpkin seed kernels)
- 2 tb Cobram Estate Light Extra Virgin Olive Oil
- 2 tb lemon juice
- 1 tsp pure floral honey
- 1/2 tsp Dijon mustard
- 2 cups baby spinach leaves
- 1 tsp finely chopped fresh chives
1- Preheat oven to 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 Cobram Estate Extra Virgin Olive 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.