Grechka s Yaitsom (Buckwheat Breakfast Bowl with Egg)
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Main
Breakfast
Eastern Europe
Hard
Did you know?
Buckwheat is naturally gluten-free and is so widely used in the region that many people grow up eating it as often as rice or potatoes.
Method
Rinse the buckwheat well under cold water.
Add buckwheat and water to a saucepan, bring to a boil, then reduce heat and simmer until tender.
In a frying pan, heat oil and cook onion until soft.
Add spinach and cook until wilted.
Fry or poach the eggs to your liking.
Spoon the cooked buckwheat into bowls and top with the vegetables and eggs.
Season with salt, black pepper, and fresh dill before serving.
Nutrition per serving
420
kcal
19
g protein
39
g carbs
21
g fat
Approximate values, not medical advice.
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Always verify ingredients directly before consumption.