Savory Buckwheat with a Runny Egg

Ingredients

• 1 1/3 cups (360 g) plain Greek yogurt
• 1 1/3 cups (240 g) buckwheat groats
• 4 cups (960 ml) water
• 4 large eggs (200 g)
• 2 avocados (240 g)
• 8 cups (240 g) baby spinach
• 3 tbsp (40 ml) olive oil
• 4 tbsp (60 ml) lemon juice
• 8 scallions (120 g)
• 1 tsp (2.4 g) black pepper

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Method

1. Rinse the groats and toast them in a dry 12-inch ovenproof pan 2 minutes, until they smell of popcorn.
2. Pour the measured water over boiling, cover and bake at 375°F (190°C) for 18 minutes, until tender and dry.
3. Wilt the spinach through it off the heat, with the oil, half the lemon and the pepper.
4. Poach the eggs 3 minutes in barely trembling water: the fresher the egg, the tighter the white.
5. Spoon the yogurt into the bowl, pile the buckwheat and sliced avocado on it, set an egg on each and finish with the rest of the lemon and the scallion.