Poached Egg, Advocado & Pumpkin
Ingredients:
2 eggs ,1tsp vinegar ,2 slices of bread soudough,1/2 avocado ,1/2 cup buckwheat ,1 cup water , 2 slices red pepper ,2 slices cucumber ,4 slices of pumpkin ,1/2 cup mushrooms (I chose oyster) ,3 walnuts (make sure you soaked them over night) ,handful of spinach and sliced beetroots, 2 tbsp extra virgin olive oil ,salt pepper according to your preference ,1/2 lemon juice ,1tbsp pomegranate molasses.
Preparation:
After you peeled pumpkin slices, cut them in cubes and with mushrooms place them into oven after you drizzle with olive oil ,salt and pepper at 170° for 10-15 min .(check that there are not to soft or too crunchy).
Poach egg:
In a pan add water to boil and then place the buckwheat and reduce the heat to low and cover with a lid for 10 min.
Fill a large saucepan with water and add the vinegar. As soon as the water starts to boil, turn the heat down to a simmer.
Crack the egg into a small bowl. For a perfect egg with no wispy white bits, crack into a fine strainer and allow the runnier egg white to drain off.Then carefully slide the egg into the water making sure the heat is low enough not to throw the egg around – there should only be small bubbles rising.Cook for 3-4 mins, until the white is cooked through.
On a plate add the 2 slices of bread cover with mashed avocado, green vegetables, cooked pumpkin, mushrooms, buckwheat , red pepper, cucumber, walnuts, salt, 1/2 lemon juice, 1tbsp pomegranate molasses.