• 2 cups toasted buckwheat groats
  • 4 cups water
  • 2 tbsp butter
  • 1 large onion
  • 8-10 button mushrooms
  • 2-3 sprigs parsley leaves
  • 1 egg per person
  • salt and pepper to taste



  1. Rinse your buckwheat groats and transfer it a medium pot, add water and salt and cook for 15 minutes until soft and the water has evaporated. Remove from heat and cover the pot. Let sit for 10-15 minutes. 
  2. While waiting, slice the onions and mushrooms. Cook in a large frying pan over high to medium heat. Once hot, add butter, onions and a pinch of salt. Fry slowly, stirring to keep from burning. Once onions are wilted, add mushrooms and parsley. Sauté for 5 minutes, adding salt and pepper to taste.
  3. Mix the buckwheat in cook for 2 minutes. 
  4. In a separate frying pan, fry the eggs and top each serving.