Buckwheat porridge with boiled eggs
4 servings
25 minutes
Buckwheat porridge with boiled eggs is a simple yet surprisingly delicious dish rooted in European culinary tradition. Buckwheat, known for its nutty aroma and richness in nutrients, gains special depth through roasting, while butter adds tenderness. Boiled eggs and fried onions enhance the flavor depth, creating a harmonious balance between the softness of the grain and the spiciness of the ingredients. Parsley finishes it off with fresh green notes. This dish is perfect for a hearty breakfast or light dinner and pairs well with salads and meat dishes. Buckwheat porridge with eggs symbolizes home comfort, simplicity, and accessibility, loved by many for its rich taste and nutritional properties.
1
Sort the buckwheat and rinse it in water several times until the water is clear.
2
Then dry it and fry for 5-7 minutes in a dry pan, stirring constantly. A rich buckwheat aroma should appear. The buckwheat should turn golden.
3
Add butter to the roasted buckwheat and mix well. Each grain should be coated with butter. But do not roast the buckwheat anymore.
- Butter: 15 g
4
Pour the roasted buckwheat with 2 cups of salted boiling water (exactly 2 cups and only boiling water, the ratio of buckwheat to water must be exactly 1:2). Close the pot tightly with a lid and do not open it for 15-17 minutes. During this time, the buckwheat will fully cook and absorb all the water.
- Water: 2 glasss
- Salt: 0.5 teaspoon
5
Chop the onion into strips and fry in vegetable oil.
- Onion: 1 head
- Sunflower oil: 50 ml
6
Add fried onion to the cooked buckwheat.
- Onion: 1 head
7
Boil the eggs hard. Chop the greens. Add the chopped eggs and greens to the buckwheat.
- Chicken egg: 2 pieces
- Parsley: 50 g
8
Mix well and serve immediately.