Makes 1 Serving
Macros: 248 Cal, Fat 9g, Carbs 32g, Fibre 5g, Protein 12g
1/2 cup Water
1/4 cup Buckwheat Groats
3/4 tsp Avocado Oil
1/2 cup Baby Spinach
Sea Salt & Black Pepper (to taste)
In a medium-sized pot, bring the water to a boil. Once boiling, reduce the heat to low and add the buckwheat. Cook uncovered for 15 to 20 minutes or until the water is absorbed.
While the buckwheat is cooking, heat a pan over medium heat and add the oil. Once warm, crack the eggs in the pan and cook until the whites are set and the yolk is cooked to your liking.
Divide the cooked buckwheat and fried eggs between bowls. Top with spinach, salt and pepper. Enjoy!
Leftovers: Eggs are best enjoyed the same day. Refrigerate the buckwheat an airtight container for up to five days.
Serving Size: One serving is approximately 1 cup of buckwheat, 1 egg and 1/2 a cup of spinach.
Additional Toppings: Fried mushrooms, guacamole, hummus and/or hot sauce.
Make it Vegan: Make a chickpea or tofu scramble instead of eggs.
Meal Prep Option: Hard boil the eggs and cook the buckwheat ahead of time. Compile the ingredients into their own containers for easy grab-and-go throughout the week.