- Serves: 4
Ingredients
- 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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