Buckwheat With Poached Egg, Ham, Cheese, And Cucumber Recipe

Cooking the Buckwheat

Begin by rinsing the buckwheat thoroughly under cold water. In a medium saucepan, bring water to a boil and add the buckwheat. Reduce heat to a simmer and cook covered for 10-15 minutes, or until the grains are tender. Drain any excess water and set aside.

Poaching the Egg

Bring a pot of water to a gentle boil, then reduce the heat so that the water is just simmering. Add a dash of vinegar to the water. Crack the egg into a cup or small bowl, then gently slide it into the simmering water. Cook for 3-4 minutes for a soft-poached egg, or until the white is set and the yolk remains runny. Remove the egg with a slotted spoon and set aside on a plate.

Preparing the Ham and Cheese

Slice the ham into thin strips or pieces. Grate the cheese or cut it into small pieces. This will allow for even melting when added to the hot buckwheat.

Assembling the Dish

Mix the cooked buckwheat, ham, and cheese together in a bowl. The heat from the buckwheat will help melt the cheese. Place the poached egg on top of the buckwheat mixture. Slice the cucumber into thin slices and arrange around the plate as a fresh side.

Serving

Season the dish with salt and pepper to taste. The buckwheat mixture can be served warm with the poached egg on top, complemented by the fresh cucumber slices on the side. Enjoy this balanced meal that's packed with flavor and nutrients.