• Serves: 4


  • 12 free range eggs
  • 2 avocados, peeled and wedged
  • 2 spring onions, sliced
  • ½ tsp sesame seeds
  • ½ tsp nigella seeds
  • ¼ tsp sea salt
  • ¼ tsp caraway seeds
  • 120g buckwheat
  • olive oil

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


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