Buckwheat with herbs and egg

A simple dish of boiled buckwheat with herbs and eggs can be served both as a side dish to the main dish, and as an independent dish.

Ingredients

• Buckwheat groats - 0.5 cups
• Eggs - 2 pcs.
• Fresh dill - 2 branches
• Fresh parsley - 2 sprigs
• Green onions - 2 pcs.
• Butter - 20 g
• Salt to taste
• Ground black pepper - to taste
• Olive oil - 1 tbsp. l.

Directions

1. Pour the buckwheat into a saucepan and pour 250 ml of boiling water over it.
2. Add 0.5 tsp. salt. Bring the water to a boil again, reduce the heat to low and cook the porridge for 20 minutes.
3. Put chicken eggs in a saucepan, add water and cook for 10 minutes. Drain the eggs from the finished eggs. Cool eggs.
4. Add butter to the finished porridge.
5. Stir porridge with butter.
6. Peel chicken eggs and cut into small cubes.
7. Put the chopped eggs to the buckwheat.
8. Chop parsley, dill and green onions.
9. Add chopped herbs to the buckwheat pan. Stir all ingredients.
10. Pour in the olive oil and mix the buckwheat again.
11. Buckwheat with herbs and eggs is ready.
12. Bon Appetit!