Buckwheat with egg and onion
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Buckwheat with boiled egg, herbs and onions is a light, satisfying and tasty dish, easy to prepare from available ingredients.
Buckwheat porridge with egg and onion is a simple, light and tasty nutritious dish that every cook should have in their arsenal.
Crumbly buckwheat porridge, prepared with the addition of a small amount of fresh herbs, boiled eggs and caramel-golden fried onions, is simple to prepare and tastes very appetizing. An excellent option for a low-calorie, healthy, quick and tasty lunch or dinner that can be prepared in 20-25 minutes. Try it!
To prepare buckwheat with egg and onion you will need the following ingredients.
Ингредиенты
Buckwheat – 300 g (1 cup)
Water (boiling water) – 700 ml (2 cups)
Salt – 0.5 tsp. + to taste
Chicken egg – 3 pcs.
Butter – 15-25 g
Onions – 1 pc. (130 g)
Vegetable oil – 2 tbsp.
Green onions/greens – 30 g
Рецепт
1. Pour cold water over chicken eggs, bring to a boil and cook for 7-8 minutes. Then cool the eggs by placing them in cold water and then peel them.
2. Rinse the buckwheat thoroughly and strain.
3. Place the prepared buckwheat grains in a cauldron/frying pan or saucepan with a thick bottom and, stirring constantly, fry over medium heat for 4-5 minutes until all the moisture has evaporated and the grains begin to exude an appetizing aroma and acquire a golden hue.
4. Then turn off the heat and add butter to the pan. Stir the buckwheat a few more times until the butter melts and coats the grains.
5. Pour hot water into the pan based on proportions 1:2, i.e. For 1 cup of buckwheat there should be 2 cups of boiling water. For convenience, measure the water with the same cup/container that you used to measure the buckwheat.
6. Bring water with buckwheat to a boil. When the water boils, add salt, cover the pan with a lid, reduce the heat to low (the water should simmer very gently) and cook the buckwheat for 15 minutes until all the water has evaporated.
7. While the buckwheat is cooking, prepare the remaining ingredients. Cut the eggs into large pieces, chop the greens.
8. Cut the onion into thin half rings and place in a frying pan with heated vegetable oil. Sprinkle the onion with a pinch of salt and, stirring, fry it for 6-7 minutes until soft and golden brown.
9. When the buckwheat is ready, add the prepared ingredients to the pan: fried onions, boiled eggs and herbs.
10. Mix everything carefully, taste the dish and, if necessary, add a little more salt to taste.
11. Buckwheat with egg and onion is ready.
12. It is best to serve the dish immediately, while the porridge is hot. Bon appetit!