Smoothie Bowl with Egg, Avocado and Sugar Snap Peas

Ingredients

• 4 eggs
• 20 g mixed herbs (4 handfuls; dill, parsley, chervil, thyme)
• Salt
• 50 g sugar snap peas
• 250 g waxy potatoes
• 600 ml Vegetable Broth
• 3 Avocados
• 2 tbsp lemon juice
• 30 g crème fraîche (30% fat)
• Pepper

Instructions

1. 1.

   Hard boil eggs in boiling water for 8 minutes, shock in cold water and cool. Meanwhile wash herbs and pat dry, set aside one handful. Cook remaining herbs in boiling salted water for about 20 seconds, shock in cold water, drain thoroughly into a stand mixer and puree. Boil sugar snap peas for 1 minute, drain, shock and let drain.

2. 2.

   Peel and dice potatoes. Bring broth to a boil in a pot, add potatoes and simmer over medium heat for about 15 minutes until tender. While the potatoes cook, halve avocados, pit them and scoop out the flesh. Cut two avocados into cubes, slice the remaining avocado into strips and drizzle with lemon juice. Peel eggs and cut in half.

3. 3.

   Puree avocado cubes and herb mix with potatoes and vegetable broth until smooth. Stir in crème fraîche and season smoothie with salt and pepper. Divide into bowls and garnish with remaining herbs, egg halves, avocado strips and sugar snap peas.