nordic

Swedish Buckwheat Groats with Creamed Spinach and Fried Egg

This simmered dish pairs buckwheat groats, dry with egg, spinach and heavy cream. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

20 g Protein

61 g Carbohydrates

38 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

69g buckwheat groats, dry 244 kcal
0.81 piece (41g) egg 59 kcal
163g spinach 37 kcal
57g heavy cream 194 kcal
15g butter 108 kcal
5g garlic, minced 7 kcal
0g ground nutmeg 1 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

buckwheat groats
Rinse buckwheat groats. Simmer in lightly salted water until tender and the water is absorbed, 12-15 minutes; cover and rest 5 minutes.
buttergarlic
In a skillet, melt half the butter and saute garlic for 30 seconds.
spinachheavy creamground nutmeg
Add spinach and cook until wilted. Stir in cream and nutmeg; simmer 1-2 minutes to thicken slightly.
eggbutter
Fry the egg in remaining butter to your preference (sunny-side or over-easy).
buckwheat groatseggspinachsaltblack pepper
Season the spinach with salt and pepper. Serve buckwheat topped with creamed spinach and the fried egg.