Buckwheat With Salad And Fried Egg Recipe

Cook the Buckwheat

1. Rinse 150 grams of buckwheat under cold water until the water runs clear. 2. In a medium saucepan, bring water to a boil and add the rinsed buckwheat. 3. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the buckwheat is tender. 4. Once cooked, remove from heat and let it stand for 5 minutes, fluffed with a fork.

Prepare the Salad

1. Wash and chop 75 grams of lettuce and 50 grams of tomato into bite-sized pieces. 2. Crumble 30 grams of feta cheese over the vegetables.

Dress the Salad

1. In a small bowl, whisk together 1 tablespoon of olive oil with your choice of vinegar, lemon juice, salt, and pepper to taste. 2. Drizzle the dressing over the salad and gently toss to combine.

Fry the Egg

1. Heat a non-stick skillet over medium heat and add a dash of olive oil. 2. Crack one large egg into the skillet and fry to your desired doneness.

Assemble the Dish

1. Place the cooked buckwheat on a plate as a base. 2. Top with the dressed salad. 3. Carefully place the fried egg on top of the salad. 4. Serve immediately, enjoying the mix of textures and flavors.