Savory Buckwheat Porridge with Egg and Avocado
A savory version of porridge made with buckwheat, cooked creamy and topped with a fried egg and fresh avocado. Ideal for a protein-rich and filling breakfast.
- 20 minutes
- 1 serving
- Breakfast
- vegetarian
- blood-sugar balancing
- energy
Ingredients
- 50 g Buckwheat
- 250 g Water
- 60 g Egg
- 75 g Avocado
- 2.5 g Olive Oil (Extra Virgin)
- 1.3 g Salt
- 0.5 g Pepper
Instructions
- Bring buckwheat and water (or vegetable broth) to a boil in a small pot. Reduce heat and let simmer covered for about 15-20 minutes until the buckwheat is cooked and the liquid is absorbed.
- Meanwhile, heat olive oil in a pan. Crack an egg into it and fry it to a sunny-side-up egg.
- Put the cooked buckwheat into a bowl. Place the fried egg and avocado slices on top.
- Season with salt and pepper and serve immediately.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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