Buckwheat Bowl with Soft Eggs & Spinach

Ingredients

• 1/4 cup (45 g) raw buckwheat groats
• 1/2 cup (120 ml) low-sodium vegetable broth
• 1 2/3 cups (50 g) spinach
• 1/2 cup (140 g) plain Greek yogurt, 2%
• 2 (100 g) large eggs
• 1 3/4 tbsp (17 g) feta, crumbled
• 2 1/2 tsp (9 g) pumpkin seeds
• 1 1/4 tbsp (5 g) dill, chopped
• 1 tsp (5 ml) extra-virgin olive oil
• 1/4 tsp (1 g) cracked black pepper
• a pinch of fine sea salt

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Method

1. Toast the buckwheat dry in a small pan over medium heat for two minutes, until it smells nutty. Add the broth and salt, cover, and simmer 15 minutes on low.
2. Off the heat, fold the spinach into the hot grain and leave it covered 5 minutes to wilt; then stir the yogurt through.
3. Meanwhile, poach the eggs in barely simmering water 3 minutes, until the whites set and the yolks are runny. Set them on the buckwheat with the feta, pumpkin seeds and dill, and finish with oil and pepper.