Buckwheat Porridge with Fried Egg & Avocado

Name: Buckwheat Porridge with Fried Egg & Avocado
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 200 g Buckwheat; 4 pcs egg; 2 pcs avocado; 20 ml olive oil; 4 g salt; 2 g pepper

Hearty and nutritious lactose-free breakfast. Buckwheat porridge topped with a fried egg and creamy avocado.

Total: 15 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 315
Protein: 11 g
Fat: 16 g
Carbs: 32 g

Ingredients

for 4 servings

Buckwheat200 g
egg4 pcs
avocado2 pcs
olive oil20 ml
salt4 g
pepper2 g

Method

5 steps

Rinse 200g of buckwheat and cook in 400ml of boiling water for 10-12 minutes until tender.
Heat olive oil in a non-stick skillet over medium heat and fry the 4 eggs to desired doneness.
Divide the cooked buckwheat into 4 bowls.
Top each bowl with one fried egg and half an avocado, sliced.
Season each serving with salt and pepper.