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.
Why this dish is good for you
Buckwheat is a complete protein and high in fiber, which helps regulate blood sugar and supports heart health. Eggs are a complete protein source. Avocado provides heart-healthy fats. This dish is high in protein, fiber-rich, and energy-providing.
Ingredients
- Buckwheat50 g
- Water250 g
- Egg60 g
- Avocado75 g
- Olive Oil (Extra Virgin)2.5 g
- Salt1.3 g
- Pepper0.5 g
Method
- 1
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.
- 2
Meanwhile, heat olive oil in a pan. Crack an egg into it and fry it to a sunny-side-up egg.
- 3
Put the cooked buckwheat into a bowl. Place the fried egg and avocado slices on top.
- 4
Season with salt and pepper and serve immediately.
Up-Food calculates calories, macro- and micronutrients for this dish, adds them to your daily balance and shows you which nutrients you are still missing this week.
- Nutrients per serving based on USDA and BLS reference data
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- Vitality score across seven days
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