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Simmered egg, buckwheat and avocado

A unique technique that offers low fat and tasty scrambled eggs

  • Ā First cook the buckwheat; rinse the buckwheat then tip into a saucepan and cover it with water 2cm above. Add a large pinch of salt
  • Bring the buckwheat to the boil, turn down to minimum and cover with a lid. Cook for 20 minutes and turn the heat off and leave to one side. Mix through the spring onions
  • Toast the sesame, nigella and caraway seeds for 1 minute and add the sea salt. Turn off the heat
  • For the egg; crack 3 eggs per person into separate bowls and whisk them thoroughly
  • Heat a pan of water up to the boil
  • Whisk a whirlpool into the water, and then drop in on egg mix into it. Close the lid on the pot and count 20 seconds
  • Remove the poached omelette with a slotted spoon and drain on paper
  • Serve the omelette with the buckwheat, toasted seed mix, avocado and a little olive oil