Buckwheat porridge with poached egg, spinach, cucumber, sauerkraut, and salmon

Name: Buckwheat porridge with poached egg, spinach, cucumber, sauerkraut, and salmon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 60 g buckwheat groats; 120 ml water; to taste salt; 1 pcs egg; 1 tbsp vinegar; 50 g spinach; 50 g cucumber; 100 g sauerkraut; 150 g salmon

The dish consists of buckwheat porridge, a poached egg, spinach with cucumber, sauerkraut, and salmon.

Total: 40 min
Servings: 1
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 605
Protein: 42 g
Fat: 28 g
Carbs: 50 g

Ingredients

for 1 serving

buckwheat groats60 g
water120 ml
saltto taste
egg1 pcs
vinegar1 tbsp
spinach50 g
cucumber50 g
sauerkraut100 g
salmon150 g

Method

6 steps

Rinse the buckwheat groats. Cover with water, add salt, bring to a boil, and cook over low heat until done, approximately 15-20 minutes. The finished porridge should weigh approximately 150-180 g.
Prepare the poached egg: in a small saucepan, bring water to a light boil and add vinegar. Carefully crack the egg into a bowl, then gently lower it into the water. Cook for 3-4 minutes. Remove the egg with a slotted spoon.
Rinse the spinach. Cut the cucumber into thin slices or cubes. Mix the spinach with the cucumber.
Squeeze the excess liquid out of the sauerkraut.
Steam, bake, or boil the salmon until done.
Place the buckwheat porridge on a plate, add the spinach with cucumber, sauerkraut, and a piece of salmon on the side. Place the poached egg on top of the porridge.