Buckwheat Salad with Fried Egg & Greens

Name: Buckwheat Salad with Fried Egg & Greens
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 200 g Buckwheat; 200 g mixed greens; 2 pcs cucumber; 200 g cherry tomatoes; 50 g red onion; 4 pcs fried egg; 40 ml olive oil; 20 ml lemon juice; 5 g salt; 2 g pepper

Hearty and nutritious breakfast salad with buckwheat, fresh greens, and a perfectly fried egg. A satisfying way to start the day.

Total: 1 h 5 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 265
Protein: 10 g
Fat: 13 g
Carbs: 28 g

Ingredients

for 4 servings

Buckwheat200 g
mixed greens200 g
cucumber2 pcs
cherry tomatoes200 g
red onion50 g
fried egg4 pcs
olive oil40 ml
lemon juice20 ml
salt5 g
pepper2 g

Method

6 steps

Rinse buckwheat and boil in 400ml water for 15 minutes until tender, then drain.
Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
Fry the four eggs in a non-stick pan until the whites are set and yolks are cooked to preference.
In a large bowl, combine cooked buckwheat, mixed greens, cucumber, tomatoes, and red onion.
Whisk olive oil, lemon juice, salt, and pepper together, pour over the salad, and toss well.
Divide the salad into four bowls and top each with a fried egg.