Green buckwheat with mushrooms and poached egg
Cooking time:
40 minutes
Active time:
20 minutes
Complexity:
Average
Porridge can be not only useful, but also really tasty! Our green buckwheat, cooked in the manner of risotto, is the perfect confirmation of this. Take porcini mushrooms instead of mushrooms, and the dish will become even more aromatic.
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5
Recipe "Green buckwheat with mushrooms and poached egg "
Ingredients for 2-3 servings
green buckwheat
150 g
champignons
50 g
egg
2 pcs.
cream from 20%
60 ml
grated parmesan
50 g
butter
40 g
pine nuts
handful
Step 1/5
Pour boiling water over green buckwheat for 20 minutes, slightly salting, or just cook.
Step 2/5
Cut the champignons into 4 parts and fry in butter, salt and pepper to taste.
Step 3/5
Make the poached eggs. To do this, boil the water in a small saucepan or saucepan. Reduce the heat to low and add a little vinegar or salt - this will help the protein to grip better. Gently break the egg into a small bowl or cup. Using a spoon, create a funnel in boiling water, stirring it clockwise. Slowly pour the egg into the center of the funnel. Cook for 3-4 minutes until the protein has set. Remove the egg with a slotted spoon and leave to drain with excess water.
Step 4/5
Heat the cream in a saucepan almost to a boil, pour in the parmesan and stir with a silicone spatula until smooth and smooth.
Step 5/5
Mix buckwheat with the resulting cheese and cream sauce. Serve immediately with poached egg and roasted mushrooms. If desired, the finished dish can be decorated with microgreens and grated parmesan.
Ingredients for 2-3 servings
green buckwheat
150 g
champignons
50 g
egg
2 pcs.
cream from 20%
60 ml
grated parmesan
50 g
butter
40 g
pine nuts
handful
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