Ingredients for egg and avocado recipe on bean bar
  • 3 avocados
  • juice of 1.5 lemons
  • 1 lemon zest
  • 50 ml extra virgin olive oil
    For core base
  • 100 g chopped almonds
  • 75 g sunflower seeds
  • 75 g pumpkin seeds
  • 50 g buckwheat
  • 200 g oatmeal
  • 60 g of flaxseed
  • 2 tablespoons of chia seeds
  • 60 g melted coconut oil
    for service
  • 3 eggs (Boiled)
  • 1 teaspoon paprika
How to Make Eggs and Avocado on a Seed Bar
  • For the core base, set the oven to 170 degrees. Lay the baking paper on the tray and put the crushed almonds, sunflower seeds, pumpkin seeds and buckwheat on it and cook in the oven for 5-7 minutes, stirring. Cool it in a bowl. Add the remaining ingredients and a little salt and mix. Mix it by adding coconut oil and 700 ml of water. Leave for 2 hours for the seeds to absorb the water. After the seeds have completely absorbed the water and softened, press and spread them in a thin layer on a baking tray lined with greaseproof paper. Cut it to the size you want with the help of a knife and bake it in a preheated 170 degree oven until it dries well. Prepare the bases by cutting with a knife and dividing from the place you have determined.
  • Boil the eggs to the consistency of apricots and cut them in half. Puree the avocados with olive oil, red pepper flakes and lemon juice. Distribute and spread on the bases you have prepared. Top with slices of boiled egg and serve.

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