Chef Yollly
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Buckwheat with Yogurt Pesto and Egg
Quick Meals · 20 min
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7
steps
8
ingredients
1
like
Buckwheat with Yogurt Pesto and Egg
Quick Meals · 20 min
1 like
You're viewing a translation. Original:
Chef Yollly
Recipe manager in your pocket!
About this Recipe
Warm, fluffy buckwheat with a delicate sauce made from Greek yogurt and pesto, fresh cucumber, and a soft egg with a creamy yolk. The yogurt pesto adds creaminess and bright flavor to the grain, while the egg makes this simple breakfast filling and very appetizing.
Kitchenware
Scales
Stove
Pot
Ingredients
8 ingredients
Servings
1
370 kcal
Calories
19 g
Protein
15 g
Fat
43 g
Carbs
buckwheat groats
50 g
343 kcal · 13.3g protein · 3.4g fat · 71.5g carbs · per 100g
greek yogurt
60 g
97 kcal · 9g protein · 5g fat · 3.6g carbs · per 100g
pesto sauce
15 g
495 kcal · 5.1g protein · 47g fat · 7.6g carbs · per 100g
fine salt
0.5 g
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
black pepper
NaN to taste
251 kcal · 10.4g protein · 3.3g fat · 64.8g carbs · per 100g
freshly squeezed lemon juice
5 g
22 kcal · 0.3g protein · 0.2g fat · 6.9g carbs · per 100g
dill
5 g
43 kcal · 3.5g protein · 1.1g fat · 7g carbs · per 100g
cucumber
60 g
16 kcal · 0.7g protein · 0.1g fat · 3.6g carbs · per 100g
Instructions
7 steps
Step 1
1 ingredient
Rinse the buckwheat groats well. Pour in 110–120 ml of water, add 1 g of salt, and bring to a boil. Cook covered over low heat for about 12–15 minutes until the water is completely absorbed. Remove from heat and fluff the buckwheat with a fork.
buckwheat groats
Step 2
5 ingredients
Prepare the sauce. Mix Greek yogurt with pesto and lemon juice. Add 0.5 g of salt and a little freshly ground black pepper. Stir until smooth and creamy.
Greek yogurt
pesto sauce
fine salt
black pepper
freshly squeezed lemon juice
Step 3
2 ingredients
Cut the cucumber into very thin slices or half-moons. Finely chop the fresh dill.
dill
cucumber
Step 4
Bring water to a rolling boil in a small pot. Carefully lower the egg into the boiling water and cook for exactly 6 minutes.
Step 5
Immediately transfer the egg to very cold water for 2–3 minutes to stop cooking. Gently peel and cut in half. The white should be fully cooked, and the yolk soft and creamy.
Step 6
Place the warm buckwheat on a plate without pressing it down. Add about half of the yogurt pesto sauce and lightly mix it with the top layer of buckwheat.
Step 7
1 ingredient
Casually arrange slices of fresh cucumber next to the buckwheat. Place the two egg halves cut side up on top of the buckwheat. Add the remaining yogurt pesto, sprinkle with fresh dill, and a small amount of freshly ground black pepper.
black pepper
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