Buckwheat With Poached Eggs, Smoked Salmon, And Asparagus Recipe

Step 1: Cook Buckwheat

Rinse 1 cup of buckwheat under cold water. In a medium-sized pot, add 2 cups of water and a pinch of salt, and bring to a boil. Add the buckwheat, reduce the heat to low, cover, and simmer for about 15 minutes or until the buckwheat is tender and the water is absorbed. Fluff with a fork and set aside.

Step 2: Prepare Asparagus

While the buckwheat is cooking, trim the woody ends off 1 bunch of asparagus. In a large skillet, bring about 1 inch of water to a boil. Add the asparagus and cook for 2-3 minutes until tender-crisp. Drain and set aside.

Step 3: Poach Eggs

Fill a large saucepan with water and bring to a gentle simmer. Add a splash of vinegar. Crack 4 eggs, one at a time, into a small bowl and gently slide each egg into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs and drain on paper towels.

Step 4: Assemble the Dish

Divide the cooked buckwheat among 4 plates. Top each with a few asparagus spears, a slice or two of smoked salmon, and a poached egg. Season with freshly ground black pepper and garnish with chopped fresh dill if desired. Serve immediately.