Buckwheat porridge with egg
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories427.4kcal
Proteins16.4grams
Fats19.9grams
Carbohydrates48.1grams
Buckwheat groats
1
glass
Chicken egg
5
pc
Onion
2
head
Butter
50
g
Ground black pepper
to taste
Salt
to taste
1
Sort, rinse, and roast buckwheat in a dry pan.
- 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.
- 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.
- Buckwheat groats: 1 glass
- Onion: 2 heads
4
Boil the eggs hard, cool them down, peel and chop finely.
- Chicken egg: 5 piece
5
Mix the cooked porridge with onions and eggs, season with salt and pepper, and add butter.
- Onion: 2 heads
- Chicken egg: 5 piece
- Ground black pepper: to taste
- Salt: to taste
- Butter: 50 g
