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.