Boiled Eggs With Buckwheat And Cucumber Recipe

Prepare Buckwheat

Rinse 1 cup of buckwheat thoroughly under running water. In a saucepan, bring 2 cups of water to a boil. Add a pinch of salt and the rinsed buckwheat. Reduce the heat to low, cover, and simmer for about 15 minutes until the buckwheat is tender and the water is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.

Boil the Eggs

Place 4 eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once the water reaches a rolling boil, lower the heat and let the eggs simmer for 9-12 minutes, depending on your desired level of doneness. Remove the eggs from the boiling water and transfer them to a bowl of ice water to cool. Once cooled, peel the eggs.

Prepare the Cucumber

Wash 1 cucumber and cut it into thin slices or small cubes, as per your preference.

Assemble the Dish

Divide the cooked buckwheat into bowls. Top with the boiled eggs, sliced or cubed cucumber, and season with salt and pepper to taste. Optionally, you may drizzle some olive oil or sprinkle herbs like parsley or chives for added flavor.