Buckwheat and (optional) eggs make a hearty, high protein start to your day. Make this quick and simple recipe. always a family favorite. Sensitive to eggs or just can’t find high quality, free-range sources? No problem, leave them out. Don’t have these particular veggies? No problem, use what you have 😉
And by-the-way… this is one of my favorite backpacking breakfasts. I dry the prepared veggies and salsa, omit the eggs, very portable and delicious!
per one-person serving
Ingredients
¼ cup buckwheat groats
2 eggs
1 Tbsp. extra virgin coconut oil
¼ green pepper, seeded and chopped
½ cup cauliflower florets or riced cauliflower
1-2 spring onions, finely chopped
Handful of cilantro, finely chopped
Salt to taste
Toppings
1 Tbsp. plain coconut yogurt
Salsa (commercial salsas are usually loaded with sugar—this one isn’t) or better yet, make your own or follow this probiotic salsa recipe
Preparation
1. Cook the buckwheat groats as directed.
2. Pan fry the spring onions with oil for a minute, then add the eggs, cooked buckwheat groats and cilantro.
3. Stir in the pan until the eggs are done to your liking.
4. Now add a sprinkling of salt, cover with the salsa, yogurt and serve.
