INGREDIENTS FOR 4 SERVINGS
- 40 g cashews
- 40 g hazelnuts
- 2 tsp sunflower seeds
- 2 tsp white sesame seeds
- 2 tsp black sesame seeds
- 4 ripe avocados
- juice of 1 lemon
- 100 g lentil sprouts
- Salt & pepper
- Fresh chives and parsley
- 1 lime
Ingredients for scrambled eggs
- 1 egg
- 25 ml vegetable milk
- 1 pinch nutmeg
- 1 pinch salt
- 1 pinch of pepper
- fresh chives
PREPARATION
- Preheat oven to 180 degrees (convection oven).
- Spread hazelnuts, cashews, sunflower seeds and sesame seeds in a small ovenproof dish and toast in the oven for about 8 minutes. Place in a mortar and lightly crush. Then set aside.
- Cut avocados in half and pit; scoop out flesh and place in a large bowl.
- Add lemon juice, chives, and some salt and pepper and mix with a fork. You want a creamy texture that still has some chunks.
- Add the lentil sprouts and mix again.
- Add the mixed nuts. Serve with parsley and lime wedges.
Scrambled eggs
- Whisk the egg vigorously. Then add the vegetable milk, salt, pepper and freshly grated nutmeg and mix.
- Then place the mixture in a heated cast-iron pan, stirring gently (as soon as something has settled), until it sticks and is lightly browned. Garnish with chives or other herbs as desired.
Photo: Katja Mathes
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