Simmered egg, buckwheat and avocado

A unique technique that offers low fat and tasty scrambled eggs

•  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