Boiled Eggs With Buckwheat And Cheese Salad Recipe

Boil the eggs

1. Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. 2. Once boiling, reduce the heat to low and simmer for 9-12 minutes, depending on your desired level of doneness. 3. Remove from heat, drain the hot water and immediately submerge the eggs in cold water to stop the cooking process.

Cook the buckwheat

1. Rinse the buckwheat under cold running water until the water runs clear. 2. In a medium-sized pot, combine the rinsed buckwheat with 2 cups of water. Bring to a boil over medium-high heat. 3. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the buckwheat is tender but still has a bite. 4. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Prepare the salad

1. In a large bowl, combine the shredded carrot, cabbage, and diced dill. 2. In a small bowl, whisk together the olive oil and vinegar dressing. Season with salt and pepper to taste. 3. Pour the dressing over the shredded vegetables and toss well to coat. Let it sit for a few minutes for the flavors to meld.

Assemble the dish

1. Peel the cooled hard-boiled eggs and cut them into halves or slices, as preferred. 2. Arrange the cooked buckwheat on a plate as the base. 3. Place the cheese slices, whole grain crispbread, and dressed salad around the buckwheat. 4. Top with the prepared eggs and garnish with additional dill if desired.