Buckwheat with Green Cream

Cook your buckwheat. Once the water comes to a boil, cook for 6 minutes over medium heat. Take it off the heat, cover with a lid, and let it rest for 10 minutes.

Strip all the fresh herbs from their stems, thinly slice the onion into rings, halve the avocado, remove the pit, and scoop out the flesh.

Add the herbs and avocado to a blender, squeeze in the citrus juice, pour in the olive oil, season with salt, and blend until you get a smooth, creamy consistency.

For the poached eggs: drop the whole egg in its shell into boiling water for 10 seconds, then carefully crack it into another pot of simmering water with vinegar and poach for 3 minutes until the whites are set.