Buckwheat Green Eggs

Buckwheat green eggs 1

There is a serious test for one’s creativity and it is called “sick kid at home”. Ever tried to entertain your kid while working regular hours? Thankfully, she did not have a big appetite, because my work would not survive till the photo shoot. These were intensive three days, but it did include some good eating as well. How did I guess that Mia was sick? She did not want to bake a cake. At my home with this particular kid, it raises many questions. I did mention it once or twice, but she makes me bake or cook with her almost each day, sometimes more than once. Each day she tries to push me to prepare a whole birthday party for her with her. So when she said no, I knew there was something wrong.

By Marta Greber

Buckwheat green eggs 7

When one person at home gets sick, the rest is usually doing everything not to follow. We made some extra healthy breakfast and a lot of soups. Soup is not a typical breakfast dish, so I’ll share some morning treats with you.

I found a similar recipe in one of my Donna Hay old magazines. I changed a bit here and there and this is what I ended up with. Tomasz said like 10 times how delicious it is and I guess he knows what he’s talking about, so you should try it as well.

It may be good to cook the buckwheat and roast everything the evening before, which will make the morning preparation super short. You just cook the eggs for about 6 minutes and roll them in the buckwheat.

You will need:

  • ½ liter of water
  • 3 green tea backs
  • ¾ cup buckwheat plus ¼ cup
  • 1 avocado
  • 2 tbsp toasted almonds
  • 2 tbsp toasted sesame seeds
  • 4 boiled eggs
  • 3 handfuls of green salad mix

You will need for the dressing:

  • 1 cup mint leaves
  • 1 cup coriander
  • ¼ cup lemon olive oil
  • 1 & ½ tbsp white wine vinegar
  • ¼ cup olive oil
  • salt and pepper for taste

Heat your oven to 200*C (400*F).

Boil the water in a small pot, add the tea bags and let it boil for a few minutes. Remove the tea bags and add ¾ cup buckwheat. Let it cook over a medium heat for about 8 minutes, it should be tender.

Meantime roast almonds and sesame seeds.

Drain the buckwheat and place it in a bowl together with sliced avocado and chopped almonds.

Now it’s time to roast the ¼ cup of buckwheat. Place it on a baking tray and roast for about 8 minutes. When it’s roasted and it cooled down a bit, take 2 tbsp on a side and blend the rest. Not too much, you don’t want it to be a powder (if you make it to the powder it’s ok as well). Mix the powder with the sesame seeds and place on a flat plate.

Soft boil 4 eggs (it will take about 6 minutes of boiling), peel them and roll each one in the sesame mix.

Now place all the ingredients for the dressing in a blender and blend it.

Divide the cooked buckwheat between two plates, add good two tablespoons of the dressing to each and mix a bit. Add greens, two eggs, sprinkle with the rest of the roasted buckwheat and add some more dressing.

It is as delicious as it looks and I am sure you’ll make it more often.

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By Marta Greber