Green buckwheat in carbonara style

When the chef and I were going crazy with breakfasts at the Temp coffee shop, we came up with the idea of mixing cereals with pizza and pasta fillings. That's how green buckwheat in carbonara style was born (green buckwheat, because I was on a strict diet at the time and I really needed it in my product matrix). Anything can be considered breakfast if you put poached eggs on top, of course.

Today I'll share with you a simplified version.
Of course, if you want to go all out, you can fry some bacon, garlic, and add it to the sauce.

Ingredients:
50g of dry green buckwheat
1 egg yolk
15g of parmesan (you can add another 15g on top of the dish if you want to celebrate)
5g of pink pepper
1 whole egg (for poaching)

We cook the buckwheat in salted water, separately in a bowl we mix the egg yolk, 15g of parmesan, crushed pink pepper, 15ml of hot water from the buckwheat. At the same time, we cook the poached egg. We wait for the buckwheat to finish cooking (I like it when it's crunchy, not fully cooked), drain the water, leaving about 30ml at the bottom. We add our sauce with egg yolk to it, actively mixing it so that the egg yolk doesn't curdle completely (it's important - the saucepan shouldn't be on the fire, the heat from the buckwheat is enough to thicken the sauce). At this point, you can add fried bacon.

For serving, I added spinach and orange oil.

KBJU 360 / 22 / 16 / 36 (without bacon and with 15g of parmesan)