Buckwheat porridge with eggs

This is a great and filling combination 👌

 

🍳 Buckwheat porridge with eggs

🧾 Ingredients (for 2 people):

• 150 g buckwheat porridge

• 3–4 eggs

• 1 small onion

• 1 clove of garlic

• 2 tablespoons of olive oil (or butter)

• salt, pepper

• handful of fresh parsley (optional)

 

👨‍🍳 Procedure:

Cook the buckwheat porridge: Rinse the porridge under water. Cook it in salted water (ratio 1:2) for about 15 minutes. Drain and set aside.

Fry the base: Heat oil or butter in a pan. Add the chopped onion and fry for 3–4 minutes. Add the garlic and fry for another 1 minute.

Add the porridge: Pour the cooked buckwheat porridge into the pan. Stir and lightly fry for 2–3 minutes.

Add eggs: Crack the eggs directly into the pan. Stir to create a creamy “scrambled eggs” with the porridge.

Season and serve: Add salt, pepper and fresh parsley. Serve warm.

 

💡 Tips:

• Add bacon or pancetta for a richer flavor.

• It’s also great with asparagus or mushrooms (a spring version 🌱).

• If you want it creamier, add a tablespoon of sour cream or cottage cheese.

 

🌿 🌿 🌿🌿 🌿 🌿