Buckwheat with Egg and Green Onion
Fluffy buckwheat with butter, topped with a fried egg and fresh green onion.
- Time
- 25 min
- Serving
- 327 kcal
- Ingredients
- ≈ $0.85
- Protein
- 14 g
Ingredients
- 1 Buckwheat groatspack 800 g ≈ $5.00 60 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Butterpack 180 g ≈ $1.58 8 g
- 4 Green onionspack 50 g ≈ $1.30 8 g
- 5 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the buckwheat1 and cook it in a pot with 120 ml boiling water, seasoning with salt.
Cover and simmer on low heat for 15 minutes until the water is absorbed and the grains are tender.
Remove from heat, stir in half the butter3, mix well, and let sit covered for 5 minutes.
Slice the green4 onion into rings. Melt the remaining butter3 in a skillet and fry the egg over medium heat for 3 minutes until the whites are set.
Serve the buckwheat1 on a plate, topped with the egg and green4 onion, and enjoy hot.
Tips
- Why it works
- Rinse buckwheat to remove bitterness; unwashed grains release tannins that make the dish taste harsh. Check for gritty water after draining.
- Substitutions
- Use 8g of olive oil instead of butter for a neutral flavor, or swap green onions for 10g of chives if unavailable.
- Common mistakes
- Overcooking buckwheat turns it mushy. Grains should stay firm with a slight bite; check by tasting at 15 minutes.
- Storing and reheating
- Eat fresh or within 2 days; reheat in a dry pan for 2 minutes to crisp the egg. Freezing ruins the egg texture.
- Serve with
- Pair with a slice of rye toast and a glass of kefir for a balanced, filling start to the day.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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