Elementary buckwheat bowls

Breakfast and brunch/17 January 2021

Bowl is a mix of a variety of ingredients: vegetables, greens, cereals, fatty fish, eggs, seeds, oils, and flavorful cheeses. It’s a complete meal that’s great for a hearty brunch/brunch or a full meal. This kind of cachaçalat is one of my favorite breakfast options. I also really love buckwheat, so that’s what our bowl will be with today.

For a serving for one person, we will need:

• 70-100 g buckwheat groats
• 2 eggs
• ½ avocado
• herbs, sprouts (don’t spare)
• aged goat cheese optional
• pumpkin seeds
• olive oil
• lemon juice
• freshly ground pepper, salt (Maldon flakes are great)

Boil two eggs for 5-7 minutes until the yolk is slightly runny (this is archival!). If you don’t like it, boil it however you like. You can also get fancy and make proper poached eggs.

Boil buckwheat 1:2, having previously rinsed well with running water. Sometimes I soak it overnight, then in the morning it is enough to bring it to a boil, which will take a couple of minutes. I salt the hot buckwheat at the end.

We take the most beautiful large plate with a recess and lay out: avocado I like to dice, to it a huge portion of greens. In my case it is sunflower sprouts, they are very juicy and give a cool crunch, spinach, arugula. Generously sprinkle avocado and greens with pumpkin seeds, watered with lemon juice, a little Maldon salt to open the flavor. Next to it we lay out warm buckwheat, on top of it two soft eggs, grate aged goat cheese on top, freshly ground pepper and whisk our whole composition with olive oil. Separately, you can put your favorite fresh vegetables.

Guys, this is delicious!

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