Rinse the buckwheat in cold water several times, changing the water. Transfer to a saucepan, pour in the hot water, and bring to a boil. Cook for 2 minutes, then cover with a lid, turn off the heat, and leave to steam for 12 minutes.
Prepare the pesto. In a chilled blender jar, combine the spinach, 30g of basil leaves, garlic, 20g of grated parmesan, walnuts, pumpkin seeds, salt, lime juice, and olive oil. Blend in short pulses so the mixture doesn't overheat.
Turn the stove back on under the buckwheat. Pour in the cream, add salt, and cook for 1 minute.
Once the cream thickens, transfer the creamy buckwheat to a serving bowl. Add about 50g of the prepared pesto and mix thoroughly.
Top the dish with the poached eggs, remaining fresh basil leaves, 5g of grated parmesan, and freshly ground black pepper.
Cook it hands-free.
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