Buckwheat with Egg and Green Onions

1. 1 Buckwheat groatspack 800 g ≈ $5.00 60 g
2. 2 Eggspack 10 pcs ≈ $1.89 1 pcs
3. 3 Butterpack 180 g ≈ $1.60 8 g
4. 4 Green onionspack 50 g ≈ $1.30 8 g
5. 5 Salt 1 g

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

Method

1. Preparation: rinse buckwheat¹ in cold water and drain. Prepare a pot of about 1 liter, pour in water and bring it to a boil over medium heat.

2. Heat a skillet and melt the butter³ over medium heat, so the butter releases its aroma without smoking.

3. Cook the buckwheat¹: add the buckwheat to the boiling water, salt to taste, cover and simmer on low heat 15–20 minutes, until the water is absorbed and the grains are soft. Do not salt to the end necessarily, so the flavor isn't overwhelmed by the butter³.

4. Fry the egg: in the same skillet, over medium heat fry the egg to your liking—sunny side up or soft-boiled—aim for 3–4 minutes until the yolk reaches your desired softness.

5. Season the buckwheat¹: remove from heat, stir in the butter³ until smooth and salt to taste, you can press lightly for a brighter flavor.

6. Assemble the dish: place the cooked buckwheat¹ on a plate, top with the egg and sprinkle with finely chopped green⁴ onions.

7. Serving: serve hot, you can add greens⁴ to taste and complement the dish with bread or kefir if desired.

8. If needed, boil the eggs² in advance to shorten assembly.

In short

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