Buckwheat Savory Egg Bowl

Ingredients

• 150 g roasted buckwheat
• 4 pcs eggs
• 1 pc onion
• 30 g butter
• 1 tbsp dill
• 0.5 tsp black pepper
• 0.5 tsp salt
• 1 tbsp rapeseed oil

Instructions

1. 1

   Cook the buckwheat in 300 ml salted water for 12–15 minutes until tender; fluff with a fork.

2. 2

   Meanwhile, slice the onion and fry in butter over medium heat until golden and caramelized, about 8 minutes.

3. 3

   Stir the caramelized onions into the buckwheat and season with black pepper and half the dill.

4. 4

   Fry the eggs in rapeseed oil to your liking (sunny-side up recommended).

5. 5

   Divide the buckwheat between two bowls, top with two eggs each, and sprinkle with remaining dill.