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Russian · Breakfast
Buckwheat with Poached Egg and Pesto
A hearty and healthy breakfast of toasted buckwheat with a runny egg and aromatic sauce.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Toast 1 cup of grains in butter until nutty, stirring constantly.
2
Pour in 2 cups of water or a broth-water mixture, reduce heat, and simmer until almost all liquid is absorbed, then turn off the heat and cover with a lid.
3
Poach or soft-boil the egg for exactly 3 to 3.5 minutes.
4
Mix Greek yogurt with pesto and a pinch of salt for the sauce.
5
Plate the buckwheat, drizzle with the sauce, top with the egg, and garnish with cherry tomatoes and a sprig of basil.
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