Buckwheat porridge with egg

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 427.4
• Proteins: 16.4g
• Fats: 19.9g
• Carbohydrates: 48.1g

Ingredients

• Buckwheat groats: 1 glass
• Chicken egg: 5 pc
• Onion: 2 head
• Butter: 50 g
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Sort, rinse, and roast buckwheat in a dry pan.

   Required ingredients:

   • Buckwheat groats: 1 glass

2. Pour 2.5 cups of boiling water over the prepared grains, bring to a boil, and cook on low heat for 7 minutes.

   Required ingredients:

   • Buckwheat groats: 1 glass

3. Transfer the porridge to a clay pot and place it in a preheated oven for 20 minutes. Peel, wash, and finely chop the onion.

   Required ingredients:

   • Buckwheat groats: 1 glass
   • Onion: 2 heads

4. Boil the eggs hard, cool them down, peel and chop finely.

   Required ingredients:

   • Chicken egg: 5 piece

5. Mix the cooked porridge with onions and eggs, season with salt and pepper, and add butter.

   Required ingredients:

   • Onion: 2 heads
   • Chicken egg: 5 piece
   • Ground black pepper:  to taste
   • Salt:  to taste
   • Butter: 50 g