Buckwheat with mushrooms and egg

Ingredients (serves 2)

• Buckwheat (dry)140 g
• Mushrooms (button)300 g
• Onion100 g
• Rapeseed / sunflower oil15 g
• Egg (4 pcs)220 g
• Cucumber200 g

Also: Dill, salt, pepper

Method

1. Get ready: rinse the buckwheat (140 g). Clean the mushrooms (300 g) with damp kitchen paper and slice them, and finely chop the onion.
2. Pour 280 ml water over the buckwheat, season lightly with salt and bring to the boil over high heat. Cover and simmer over low heat for 15 min until the water is absorbed.
3. In another pan, bring water to the boil over high heat (about 5 min). Add 4 eggs and cook over medium heat for 9–10 min, until the yolks are fully set.
4. Heat 1.5 tbsp oil (15 g) in a frying pan over medium heat. Fry the onion for 3 min until softened.
5. Add the mushrooms and fry over high heat for 5–6 min, until the liquid has evaporated and the mushrooms are browned. Season lightly with salt and sprinkle with pepper.
6. Move the eggs into cold water for 2–3 min, then peel them and cut them in half.
7. Mix the buckwheat with the mushrooms. Slice the cucumber (200 g), sprinkle with dill and serve with the eggs.