Buckwheat with Broccoli Sauce and Poached Egg

Looking for a healthy, satisfying, and simple meal? This dish combines fluffy buckwheat, a creamy broccoli yogurt sauce, and a perfectly poached egg for a delicious and nutritious plate that works for any time of day — breakfast, lunch, or dinner.

Ingredients (for 2 servings):

For the buckwheat:

• 1 cup buckwheat
• 2 cups water
• A pinch of salt

For the broccoli sauce:

• 200 g broccoli
• 2–3 tbsp Greek yogurt
• Salt and pepper to taste
• (Optional) a splash of lemon juice or olive oil

For the poached eggs:

• 2 eggs
• 1 tsp vinegar (optional)

Instructions

1. Cook the buckwheat:

1. Rinse the buckwheat thoroughly under cold water.
2. Place it in a saucepan with water and a pinch of salt.
3. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, or until all water is absorbed.

2. Make the broccoli sauce:

1. Separate the broccoli into florets and blanch them in boiling salted water for 2–3 minutes, until bright green and just tender.
2. Transfer the broccoli to a blender, add Greek yogurt, salt, pepper, and (optionally) a bit of lemon juice or olive oil.
3. Blend until smooth and creamy.

3. Poach the eggs:

1. Heat a small pot of water until it’s just about to boil (don’t let it bubble).
2. Add a teaspoon of vinegar (optional – it helps the egg whites set faster).
3. Crack each egg into a small cup.
4. Swirl the water with a spoon to create a vortex, gently slide in one egg, and let it cook for 3–4 minutes.
5. Remove the egg with a slotted spoon and drain on paper towel.

Divide the warm buckwheat into bowls, top with the creamy broccoli sauce, and place a poached egg on each serving. Garnish with fresh herbs, chili flakes, or seeds if you like.