Buckwheat Bowl with Turkey and Egg

1. 1 Turkey breast filletpack 600 g ≈ $5.96 170 g
2. 2 Buckwheat groatspack 800 g ≈ $5.00 70 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Button mushrooms≈ $7.50 per kg 120 g
5. 5 Onions≈ $1.60 per kg 50 g
6. 6 Sour cream 15%pack 300 g ≈ $1.60 45 g
7. 7 Sunflower oil 10 ml
8. 8 Dillpack 50 g ≈ $1.80 6 g
9. 9 Salt 3 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the buckwheat², cover with 160 ml water, add 1 g salt, and cook for 15–18 minutes until tender and the water is absorbed.

2. Boil the egg for 8–9 minutes, cool, peel, and cut in half.

3. Slice the turkey¹ into strips, finely chop the onion⁵, and slice the mushrooms.

4. Heat the oil, sauté the onion⁵ for 2 minutes until translucent, add the mushrooms, and cook for 5–6 minutes until the moisture evaporates.

5. Add the turkey¹, 1 g salt, and pepper, and fry for 6–8 minutes until the meat is fully cooked with no pink juices.

6. Mix the sour⁶ cream with the chopped dill⁸ and 1 g salt, adding 1–2 spoonfuls of hot water if it is too thick.

7. Spread the buckwheat² as the base in a bowl, then arrange the turkey¹ with mushrooms and the egg halves in sections.

8. Drizzle with the sour⁶ cream sauce before serving.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.