- 2 cups /340 g toasted buckwheat groats
- 4 cups /950ml water
- 2 tbsp butter
- 1 onion large
- 8-10 chestnut mushrooms
- 2-3 sprigs flat leaf parsley leaves only
- 1 egg per person
- Pepper to taste
- Salt a pinch
Rinse your buckwheat groats and transfer it a medium pot, add water and salt and cook for 15 minutes until the groats are soft and the water is evaporated. Take it off the heat, cover the pot with a lid and let it stand for additional 10-15 minutes
Meanwhile slice the onions and mushrooms. Put a large frying pan on high-medium heat and when it’s hot add butter, onions and a pinch of salt. Salt will draw moisture out of the onions which will help with caramelising process. Fry them slowly, stirring once in a while and not letting them burn. Once your onions look wilted and darker in colour, add mushrooms and chopped parsley and sauté them for 5 minutes adding salt and pepper to taste.
Now add the buckwheat and mix everything together, cook for 2 more minutes to bring all the ingredients to the same temperature and allow for the flavours to meld, taste for seasoning.
In a separate frying pan, fry the eggs and top each portion with an egg.
Calories: 378kcal | Carbohydrates: 65g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 83mg | Potassium: 625mg | Fiber: 9g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 2.7mg | Calcium: 42mg | Iron: 2.3mg