Buckwheat With Fried Egg And Vegetable Salad With Feta Cheese Recipe

Buckwheat Preparation

Start by rinsing the buckwheat under cold water until the water runs clear. In a medium pot, bring water to a boil (using a 2:1 ratio of water to buckwheat), add a pinch of salt, and then the buckwheat. Reduce the heat to a simmer, cover, and cook until the buckwheat is tender, about 10-15 minutes. Drain any excess water and set aside to cool.

Fried Egg

Heat a non-stick skillet over medium heat with a teaspoon of olive oil. Once hot, crack an egg into the skillet, season with salt and pepper, and cook to your desired consistency. For a runny yolk, cook for about 2-3 minutes, or leave it in longer for a firmer yolk.

Vegetable Salad Preparation

Chop cucumbers and tomatoes into bite-sized pieces and place them in a mixing bowl. Crumble feta cheese over the vegetables, and drizzle with olive oil. Optionally, add a little lemon juice and fresh herbs like dill or parsley for extra flavor. Toss everything together gently.

Assembly

Serve the cooked buckwheat on a plate, top with the fried egg, and accompany it with the vegetable salad on the side. Add an additional sprinkle of feta cheese and a drizzle of olive oil over the buckwheat for extra flavor if desired.