Buckwheat with Poached Egg and Avocado

Buckwheat with Poached Egg and Avocado

20 min
Medium
1 serv.
373 g / 1 serv.
silicon (Si) cobalt (Co) selenium (Se) Fiber phosphorus (P) Vitamin H

Rating

Average rating:—

Description

A hearty and healthy meal with slow carbs, healthy fats and protein

  1. Rinse buckwheat groats, add 120 ml of water, bring to a boil, add salt and cook on low heat covered for 12–15 minutes until tender.
  2. While buckwheat is cooking, bring 500–700 ml of water to a boil in a small saucepan. Reduce heat to a bare simmer.
  3. Create a whirlpool in the water with a spoon. Carefully crack one egg into the center. Cook for 3 minutes for a runny yolk.
  4. Remove the poached egg with a slotted spoon and drain on a paper towel. Repeat with the second egg.
  5. Peel the avocado, remove the pit and slice thinly or dice. Sprinkle with lemon juice.
  6. Place the cooked buckwheat on a plate, top with avocado slices and poached eggs.
  7. Drizzle with olive oil, season with freshly ground black pepper and add a pinch more salt if needed.
  8. Serve immediately, breaking the egg so the yolk mixes with the buckwheat.
479
129 kcal / 100 g
kcal
22.5 g
6.0 g / 100 g
Protein
40.4 g
10.8 g / 100 g
Carbohydrates
25.5 g
6.8 g / 100 g
Fats

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FAQ

How to cook Buckwheat with Poached Egg and Avocado?
1) Rinse buckwheat groats, add 120 ml of water, bring to a boil, add salt and cook on low heat covered for 12–15 minutes until tender. 2) While buckwheat is cooking, bring 500–700 ml of water to a boil in a small saucepan. Reduce heat to a bare simmer. Ready in about 20 min.
How many calories are in one serving of Buckwheat with Poached Egg and Avocado?
One serving has 479 kcal: protein 22 g, fat 25 g, carbs 40 g.
How long does it take to cook Buckwheat with Poached Egg and Avocado?
About 20 minutes.

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