Green Smoothie Bowl with Egg

Ingredients

• 4 eggs
• 300 g Zucchini (1 large zucchini)
• 150 g frozen peas (or fresh split peas)
• 1 ripe Avocado
• 50 g watercress
• 50 g Baby Spinach
• 3 tbsp Lemon juice
• 750 ml cold vegetable broth
• Salt
• Pepper
• 1 tsp hot paprika powder

Instructions

1. 1.

   Cook the eggs in boiling water for 5–6 minutes until soft-boiled. Shock them in cold water and let cool.

2. 2.

   Meanwhile, clean and wash the zucchini, cut into pieces. Let peas thaw. Halve the avocado, remove the pit, scoop out the flesh and roughly chop. Wash and dry the watercress and spinach, removing thick stems. Set aside a handful of watercress for garnish, finely chop the rest.

3. 3.

   Add zucchini, peas, avocado, watercress, spinach, and lemon juice to a blender, pour in broth. Blend on low speed then high until smooth. If too thick, add more water. Season with salt, pepper, and paprika powder, blend briefly again.

4. 4.

   Serve by spooning the smoothie into bowls. Peel the eggs, cut them lengthwise, and place on top. Garnish with reserved watercress.