Poached eggs with lentils, avocado and herbs

Ingredients

• eggs: 2 pcs, about 50 g each
• cooked lentils: 3/4 cup, about 90 g
• avocado: 1/2 pc, about 40 g
• greens: 1 handful, about 40 g

Instructions

1. Measure the ingredients to the portion indicated.
2. Cook gently: boil, bake or braise.
3. Plate it up and don't add oil/sauces beyond the allowance.

Nutrition

Contains: Eggs

Swaps

• Egg can be swapped for cottage cheese 100-120 g, tofu 120 g or chicken 100 g.
• If you have an egg allergy, use tofu or cottage cheese, not egg powder.
• Legumes can be swapped for one another, cooked, at the same weight.
• If legumes don't sit well, swap them for chicken/fish/tofu 120-150 g and add vegetables.
• Avocado can be swapped for olive oil 10 g or nuts 15 g.

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