Buckwheat porridge with egg and onion is a simple, light and tasty nutritious dish that every cook should have in their arsenal.
Crumbly buckwheat porridge, prepared with the addition of a small amount of fresh herbs, boiled eggs and caramel-golden fried onions, is simple to prepare and tastes very appetizing. An excellent option for a low-calorie, healthy, quick and tasty lunch or dinner that can be prepared in 20-25 minutes. Try it!
To prepare buckwheat with egg and onion you will need the following ingredients.
Pour cold water over the eggs, bring to a boil and cook for 7-8 minutes. Then cool the eggs by placing them in cold water and then peel them.
Rinse the buckwheat thoroughly and strain.
Place the prepared buckwheat grains in a cauldron/frying pan or saucepan with a thick bottom and, stirring constantly, fry over medium heat for 4-5 minutes until all the moisture has evaporated and the grains begin to exude an appetizing aroma and acquire a golden hue.
Then turn off the heat and add butter to the pan. Stir the buckwheat a few more times until the butter melts and coats the grains.
Pour hot water into the pan based on proportions 1:2, i.e. For 1 cup of buckwheat there should be 2 cups of boiling water. For convenience, measure the water with the same cup/container that you used to measure the buckwheat.
Bring the water with buckwheat to a boil. When the water boils, add salt, cover the pan with a lid, reduce the heat to low (the water should simmer very gently) and cook the buckwheat for 15 minutes until all the water has evaporated.
While the buckwheat is cooking, prepare the remaining ingredients. Cut the eggs into large pieces, chop the greens.
Cut the onion into thin half rings and place in a frying pan with heated vegetable oil. Sprinkle the onion with a pinch of salt and, stirring, fry it for 6-7 minutes until soft and golden brown.
When the buckwheat is ready, add the prepared ingredients to the pan: fried onions, boiled eggs and herbs.
Mix everything carefully, taste the dish and, if necessary, add a little more salt to taste.
Buckwheat with egg and onion is ready.
It is best to serve the dish immediately, while the porridge is hot. Bon appetit!
Not only nutritious and tasty, but also a healthy product. It contains a lot of protein and can practically replace meat. However, not all housewives produce buckwheat that is crumbly and tasty. Now we will tell you several original recipes for cooking buckwheat with eggs.
Buckwheat with egg recipe
Ingredients:
- filtered water – 2 tbsp.;
- buckwheat – 1 tbsp.;
- onion – 1 pc.;
- vegetable oil – 50 ml;
- butter – 15 g;
- fresh parsley – 50 g;
- salt - a pinch;
- egg – 2 pcs.
Preparation
We sort out the buckwheat and rinse it several times in cold water. Then dry it and fry for 5 minutes in a dry frying pan, stirring. After this, add butter to it, mix and pour two glasses of boiling water. Add some salt to taste, cover the pan with a lid and cook for 20 minutes over low heat. Peel the onion, chop into strips and sauté in vegetable oil. Boil the eggs separately, hard-boil them, peel them, chop them into cubes and add them together with the onions to the prepared buckwheat porridge. Decorate the dish with chopped herbs, mix and serve immediately.
Buckwheat with mushrooms and egg
Ingredients:
- – 1 tbsp.;
- water – 2 tbsp.;
- fresh champignons – 200 g;
- boiled egg – 2 pcs.;
- smoked meat – 50 g;
- spices;
- vegetable oil.
Preparation
We wash the buckwheat, place it in a saucepan and fill it with water. Then put the dishes on low heat, throw in the salt and add a spoonful of vegetable oil. Cook the porridge covered until done. During this time, process the mushrooms, cut them into large slices and fry in vegetable oil until tender. Next, add buckwheat to them, mix and heat for about 3 minutes. At the very end, throw in thinly sliced smoked meat and chopped chopped boiled eggs. Mix everything thoroughly and remove from the stove.
Buckwheat with egg in a slow cooker
Ingredients:
- buckwheat porridge - to taste;
- chicken egg – 2 pcs.;
- sausages – 5 pcs.;
- spices.
Preparation
Boil the buckwheat in advance, peel the sausages and cut into large circles. Then we put a little porridge on the bottom of the multicooker, put sausages on top of the buckwheat and again cover everything with a layer of buckwheat. Beat the eggs with a mixer with a pinch of salt and pour the mixture evenly over our buckwheat. Close the lid of the device and cook everything in the multicooker in the “Baking” mode.
Pies with buckwheat and egg
Ingredients:
- ready puff pastry – 500 g;
- crumbly buckwheat porridge – 200 g;
- boiled egg – 2 pcs.;
- butter – 4 tbsp. spoons;
- spices.
Preparation
Peel the eggs and finely cut into cubes. Then mix them with buckwheat porridge prepared in advance, season with butter, salt and pepper to taste. Roll out the dough into a layer, cut out circles with a mold, coat them with beaten egg, put the filling in the middle and form pies. Place them on a baking sheet and bake for 10-15 minutes in a preheated oven.
Soup with buckwheat and egg
Ingredients:
Preparation
Peel and cut the potatoes, onions and carrots into cubes, and grate the carrots. Then we throw the potatoes into a pan of boiling water, and sauté the onions and carrots in vegetable oil, and then throw them into the soup. We wash the buckwheat and also put it in the pan along with the bouillon cube. Salt the dish to taste and cook until the vegetables are ready. Beat the egg and pour it into the soup in a thin stream, stirring constantly. At the end of cooking, throw in the bay leaf and finely chopped herbs.
And I served buckwheat as a side dish. To be honest, I like it when the cereal is well-cooked and soft. My husband, on the contrary, loves fried buckwheat.
This time I prepared buckwheat in a completely special way. I read this recipe in a cookbook that is over a hundred years old. Of course, the publication is reprinted, but the essence does not change.
Once upon a time in Rus', in order to get crumbly buckwheat, they did something completely unexpected!
I poured dry sorted buckwheat into a bowl.
And she broke raw eggs there.
I mixed everything well with a spoon so that a small foam formed.
I placed the buckwheat on a baking sheet and placed it in the window to dry.
For about half an hour. During this time, the cereal set so tightly that it turned into one continuous layer.
Then I poured boiling water into the cauldron.
I put a spoonful of butter. I poured in the buckwheat, which I had previously mashed so that it became crumbly. It became so sticky, as if it had been mixed with honey!
I added salt. Stir and place on medium heat, covering with a lid.
After 5 minutes, stir again and reduce the heat to low. Cooked for about 25 more minutes.
Grease the frying pan generously with oil and sprinkle with lightly ground breadcrumbs.
I put out the buckwheat. In principle, she was almost ready. Placed a few pieces of butter on top. Although according to the recipe there was no need to add water, I still poured two tablespoons of hot water, since it seemed to me that the porridge was a bit dry.
I covered the pan with foil and put it in the oven, heated to 200°, in which the zrazy had been cooking for half an hour.
After 20 minutes I got this buckwheat porridge.
I fluffed it up with a fork and this is what happened.
Grain to grain! Indeed, the porridge turns out to be very crumbly. But as I wrote at the beginning, it’s not an acquired taste. Those who love crumbly buckwheat will be delighted.
Cooking time: PT01H30M 1 h 30 min.
Buckwheat porridge itself is a very valuable product. If you're tired of regular buckwheat porridge, try cooking buckwheat with eggs. Personally, I try to eat buckwheat every morning and I never get tired of it. This dish is low-calorie and only 85 kcal per 100 grams. So, on to the recipe.
Ingredients for buckwheat porridge with egg:
- 1 glass of buckwheat
- 2 glasses of water (boiling water)
- Half a teaspoon of salt
- 2 chicken eggs
- 15 grams butter
- 50 grams of fresh parsley or herbs to your taste
- 1 medium onion
- 50 ml sunflower oil (olive oil is possible)
Cooking buckwheat with egg:
We wash the buckwheat well and let it dry from moisture. Preheat the frying pan and fry the buckwheat for 5-10 minutes, let it brown a little.
Add butter and mix very thoroughly. Remove from heat and place in a saucepan, then add water and immediately add salt. Close the lid and cook for 15-20 minutes.
Cut the onion to your liking, or into strips. Fry in oil.
We cut the eggs and herbs, again, at our own discretion, some like them larger, others smaller.
The last stage is to mix the resulting masses, add buckwheat, herbs, eggs, onions and mix everything.
Buckwheat with egg is ready - bon appetit.
This is a simple and quick buckwheat recipe: you get delicious buckwheat with eggs - an independent dish or a delicious side dish.
It is difficult to imagine a healthy diet without this wonderful cereal. Its composition is so wide that scientists are still discovering new beneficial properties of buckwheat. Thanks to its unique composition, buckwheat has won its rightful place among dietary products: it is good for diabetics, helps with obesity and weight loss, is affordable and easy to prepare.
- Type of dish: main course
- Calorie content:100 kcal
Buckwheat dish
Ingredients:
- buckwheat – 1 cup,
- water – 2 glasses,
- eggs – 2 pcs.,
- onion – 1 pc.,
- butter - about 20 g,
- a bunch of fresh herbs (parsley, dill, cilantro),
- salt – 0.5 tsp.
Preparation:
1. Wash the buckwheat, put it in a saucepan and fill it with two glasses of hot water, add salt, 15 g of butter, bring the buckwheat to a boil, turn off the heat and cover the saucepan with a towel. Let's let the porridge finish.
2. Boil hard-boiled eggs (it’s better to use village eggs). Finely chop the onion and fry in the remaining butter until it becomes soft. Then chop the greens and boiled eggs.
3. After 20 minutes, the buckwheat porridge is ready. Add chopped eggs, herbs, fried onions and mix well.
4. Serve the buckwheat dish to the table. Chopped tomatoes will be an excellent addition to buckwheat.
The result is juicy and tasty buckwheat: as a side dish it is quite unusual in such a combination, as an independent dish - it is very convenient because it is prepared simply and quickly, and the result is a healthy and satisfying dish.
On a weekday, such a simple dietary dish will successfully diversify your diet, bring benefits, and its preparation will not take much time.
Other buckwheat recipes:
Bon appetit and be healthy! Leave your comments - feedback is very important!