Homemade Meal With Buckwheat Groats, Scrambled Eggs, Hot Dogs, And Cucumber Slices Recipe

Preparing the Buckwheat

1. Rinse 150 grams of buckwheat groats under cold water until the water runs clear. In a medium saucepan, bring water to a boil, add the buckwheat groats, and a pinch of salt. 2. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the groats are tender and have absorbed most of the water. Fluff with a fork and set aside to cool slightly.

Scrambling the Eggs

1. Crack 2 large eggs into a mixing bowl and beat them until the yolks and whites are well combined. Season with salt and pepper to taste. 2. Heat a non-stick skillet over medium heat with a teaspoon of oil or butter. When hot, add the beaten eggs. Gently stir with a spatula, pushing the eggs from the edges to the center. Cook until the eggs are set but still slightly moist. Remove from heat.

Cooking the Hot Dogs

1. Slice 2 hot dogs into bite-sized pieces. In the same non-stick skillet used for the eggs, add the hot dog pieces. Cook over medium heat, stirring occasionally, until they are browned and heated through. This should take about 5 to 7 minutes. Remove from heat.

Assembling the Dish

1. In a large bowl, combine the cooked buckwheat groats, scrambled eggs, and hot dog pieces. Mix gently to combine. 2. Slice 100 grams of cucumber into thin slices. Serve the buckwheat, eggs, and hot dog mixture on a plate with the cucumber slices arranged on the side for a refreshing crunch.