Savoury Buckwheat with a Runny Egg & Chili Oil

Ingredients

• 1 1/3 cups (240 g) buckwheat groats
• 2 2/3 cups (640 ml) water
• 8 cups (240 g) baby spinach
• 3 tbsp (45 ml) olive oil
• 1/4 cup (60 ml) lime juice
• 1 tbsp (15 ml) toasted sesame oil
• 1 tsp (2 g) chili flakes
• 4 (200 g) large eggs
• 1 1/3 cups (360 g) plain Greek yogurt
• 2 (240 g) avocados, sliced
• 8 (120 g) spring onions, sliced

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Method

1. Rinse the groats and toast them in a dry pan 2 minutes, until they smell of popcorn. Pour the measured water over boiling, cover and cook on low 15 minutes, until tender and dry; rest 5 minutes covered.
2. Wilt the spinach through it off the heat, with the olive oil and half the lime juice.
3. Warm the sesame oil with the chili flakes for 30 seconds, until they sizzle. Poach the eggs in barely simmering water 3 minutes, until the whites are set and the yolks still runny.
4. Spoon the yogurt into the bowl, pile the buckwheat and avocado on it, set an egg on each and finish with the chili oil, the rest of the lime juice and the spring onions.