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Buckwheat with broccoli and egg

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Ingredients

  • 100 g buckwheat
  • Salt pepper
  • 150 g red cabbage
  • ½ tbsp balsamic vinegar
  • 150 g broccoli
  • 75 g Edamame
  • ⅛ teaspoon coriander
  • 15 g apricot jam
  • 1 ½ tbsp soy sauce
  • ½ tbsp lemon juice
  • ⅛ teaspoon sambaloelek
  • ½ tbsp sesame oil
  • ½ tbsp rapeseed oil
  • 2 eggs

Instructions

  • Rinse buckwheat with water, cook with twice the amount of salted water for about 20 minutes until firm to the bite then allow to cool.
  • Clean and wash the red cabbage and slice into fine strips, season with salt, pepper and balsamic vinegar, knead and let steep.
  • Clean the broccoli, cut into florets and cook covered with the soybeans in salted water over medium heat for about 10–12 minutes until firm to the bite, then season with salt, pepper and coriander.
  • Mix the apricot fruit spread, soy sauce, lemon juice, sambaloelek, sesame oil and 5 tablespoons of water to a sauce.
  • Heat rapeseed oil in a large pan and fry 2 fried eggs in it.
  • Arrange the ingredients in 2 bowls, drizzle with the sauce and serve with the fried egg.
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Course Bowls / Eggs