Savory Buckwheat Porridge with Sautéed Mushrooms and Eggs
A comforting and protein-rich start to the day, featuring local buckwheat simmered until tender, topped with earthy sautéed mushrooms, aromatic onions and garlic, and perfectly cooked eggs, finished with fresh parsley.
Ingredients
- Onion25 g
- Garlic2.5 g
- Olive oil6.5 ml
- Salt1.5 g
- Black pepper0.5 g
- Buckwheat groats30 g
- Water90 ml
- Mushrooms75 g
- Eggs2 large
- Parsley2.5 g
Instructions
- 1Step 1
Rinse the buckwheat groats thoroughly under cold water. In a small saucepan, combine the rinsed buckwheat with 180 ml of water and 1.5 g of salt. Bring to a boil over medium-high heat (3 minutes).
- 2Step 2
While the buckwheat heats, prepare the vegetables: dice the onion (2 minutes), mince the garlic (1 minute), and slice the mushrooms (2 minutes). Roughly chop the fresh parsley (1 minute). Total prep: 6 minutes.
- 3Step 3
Once the buckwheat boils, reduce heat to low, cover, and simmer for 12 minutes, or until the water is absorbed and buckwheat is tender. Do not stir during cooking.
- 4Step 4
While the buckwheat simmers, heat 13 ml of olive oil in a large skillet over medium heat (1 minute). Add the diced onion and sauté for 2 minutes until softened.
- 5Step 5
Add the minced garlic to the skillet and cook for another 1 minute until fragrant.
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