Buckwheat Breakfast Bowl with Kefir

Combining probiotic kefir with complex-carbohydrate buckwheat and egg protein creates a gut-healthy, long-satiating traditional Russian breakfast.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 250 g cooked buckwheat (approx. 100 g dry) · 295 kcal in the whole recipe
• 300 g plain kefir (1 1/4 cups) · 180 kcal in the whole recipe
• 2 large eggs (100 g) · 143 kcal in the whole recipe
• 100 g cucumber, sliced · 16 kcal in the whole recipe
• 20 g green onion, finely chopped · 6 kcal in the whole recipe
• 10 g fresh dill, finely chopped · 5 kcal in the whole recipe
• 5 g olive oil (approx. 1 tsp) · 44 kcal in the whole recipe
• Salt and black pepper to taste

Method

1. Hard-boil 2 eggs (100 g) in boiling water for 8-9 minutes, then peel and slice into halves.

   

2. Slice the cucumber (100 g), and finely chop the green onion (20 g) and dill (10 g).

   

3. Divide the cooked buckwheat (250 g) into two bowls, pour the plain kefir (300 g) over the grain, and top with the sliced eggs, cucumber, green onion, and dill.

   

4. Drizzle with olive oil (5 g), season with salt and black pepper to taste, and serve chilled or at room temperature.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.