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Superhero Buddha bowl with millet and poached egg

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Superhero Buddha bowl with millet and poached egg

For 2 people
Preparation time : 30 min

Ingredients

  • 20 hazelnuts
  • 1 avocado
  • some small red onions
  • 100g millet
  • 10 asparagus tips
  • 1 / 4 cucumber
  • 2 eggs
  • 1 tsp white vinegar
  • Iswari hemp seeds
  • 1 pot of kefir
  • Chives
  • Sunflower seeds

PREPARATION

  • Cook the millet in boiling water for 20 minutes.
  • Coarsely chop the hazelnuts.
  • Chop the red onions.
  • Cut the avocado in half and cut each half in slices.
  • Cut the cucumber in slices.
  • In boiling salted water, blanch the asparagus 5 min.
  • Drain the asparagus.
  • Drain the millet.
  • Bring water to a boil in a saucepan with white vinegar.
  • Reduce the heat and when the water returns to simmer dip 1 egg previously broken into a bowl during 4 min and take out the poached egg with a skimming laden.
  • Repeat the operation with the second egg.
  • In each bowl, place the millet, asparagus, a poached egg, half avocado, slices of cucumber, pieces of hazelnuts, onions and sprinkle with Iswari hemp seeds.
  • Serve with a sauce prepared by mixing the kefir with minced chives, sunflower seeds, salt and pepper.

Superhero Buddha bowl with millet and poached egg
For 2 people Preparation time : 30 min
Ingrédients
  • 20 hazelnuts
  • 1 avocado
  • some small red onions
  • 100 g millet
  • 10 asparagus tips
  • 1 / 4 cucumber
  • 2 eggs
  • 1 tsp white vinegar
  • Iswari hemp seeds
  • 1 pot of kefir
  • Chives
  • Sunflower seeds
Instructions
  1. Cook the millet in boiling water for 20 minutes.
  2. Coarsely chop the hazelnuts.
  3. Chop the red onions.
  4. Cut the avocado in half and cut each half in slices.
  5. Cut the cucumber in slices.

  6. In boiling salted water, blanch the asparagus 5 min.
  7. Drain the asparagus.
  8. Drain the millet.
  9. Bring water to a boil in a saucepan with white vinegar.
  10. Reduce the heat and when the water returns to simmer dip 1 egg previously broken into a bowl during 4 min and take out the poached egg with a skimming laden.
  11. Repeat the operation with the second egg.
  12. In each bowl, place the millet, asparagus, a poached egg, half avocado, slices of cucumber, pieces of hazelnuts, onions and sprinkle with Iswari hemp seeds.

  13. Serve with a sauce prepared by mixing the kefir with minced chives, sunflower seeds, salt and pepper.

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