118 Buckwheat, Veggie and Egg Goodness Bowl

Starting this post Fat-Thursday morning with a healthy breakfast. Celebrating food-related traditions is cool, feasting on doughnuts, angel wings and everything-fried is nice, but the time has come for the reality check. Don’t know about you guys, but I needed something nutritious and healthy today, something colourful, something which is not a pączek.

If you have any leftover kasza, use it! Make yourself a goodness bowl and start your day with style. Happy Friday everyone!

BUCKWHEAT, VEGGIE AND EGG GOODNESS BOWL

INGREDIENTS
3/4 cup cooked buckwheat groats
1 soft boiled egg
fresh thyme
handful of rocket
1tbsp pumpkin seeds
1tbsp sunflower seeds
1 avocado
1/3 cup cooked green peas
4-5 sun-dried tomatoes
freshly ground pepper
salt
shichimi togarashi

HOW TO MAKE?
1. Add cooked kasza to a mixing bowl. Add the seeds, fresh thyme leaves (picked off the stalk), chopped avocado, cooked green peas, chopped sun-dried tomatoes and mix.
2. Cook your soft boiled egg. To do so, boil some water in a small saucepan. When the water is boiling, slowly drop the egg in (it’s best to do using a tablespoon, you can sit your uncooked egg on it and slowly drop it into the boiling water). Add a pinch of salt to the water and cook your egg for about 5 minutes. After this time, take the saucepan off the heat and pour cold water into it or fish the egg out into a bowl with cold water, to stop it from boiling further. Set aside to chill slightly, then peel the eggshell off.
3. Season your “salad”: add freshly ground pepper, salt and shichimi togarashi (which is spicy, so be careful!). Taste and season further, if required.
4. To assemble: place the egg on top of the salad, cut in half. Add a handful of rocket and voila, your breakfast or lunch bowl is ready. Tastes great with a cup of green tea.