Name: Buckwheat Porridge with Poached Egg and Olive Oil Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 50g Buckwheat Groats; 1 large Egg; 1 teaspoon Extra Virgin Olive Oil; 1/2 teaspoon Grass-Fed Butter; 1 cup Rucola

Nutrition

Per serving

307 calories

Protein: 13g; 16% of calories
Carbs: 37g; 46% of calories
Fat: 13g; 38% of calories

Instructions

Prep 10 min · Cook 30 min

Rinse the buckwheat groats thoroughly under cold running water to remove any debris.
In a small saucepan, combine the buckwheat with one cup of water and a small pinch of sea salt.
Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 10 to 12 minutes until the water is fully absorbed.
Remove the saucepan from the heat and stir in the grass-fed butter until melted and incorporated.
While the buckwheat is simmering, bring a separate small pot of water to a very gentle simmer and poach the egg for approximately 3 minutes until the white is set but the yolk remains runny.
Transfer the warm buckwheat porridge to a serving bowl and top with the fresh rucola.
Carefully place the poached egg on top of the greens.
Drizzle the entire dish with the extra virgin olive oil and finish with a crack of fresh black pepper.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes