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Savory Buckwheat Porridge with Egg and Spinach

A hearty and nutritious version of porridge made with buckwheat, cooked creamy and topped with a fried egg and fresh spinach. Ideal for a protein-rich and filling breakfast or brunch.

Savory Buckwheat Porridge with Egg and Spinach

Ingredients

Instructions

  1. Bring buckwheat with water (or vegetable broth) to a boil in a small pot. Reduce heat and simmer covered for about 15-20 minutes until the buckwheat is cooked and the liquid is absorbed.
  2. Meanwhile, heat olive oil in a pan. Crack the egg into the pan and fry it sunny-side up.
  3. Add spinach to the porridge and stir until it wilts. Season with salt and pepper.
  4. Transfer the savory porridge to a bowl and place the fried egg on top.
  5. 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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