This may not look fancy but it's quick, healthy and tastes great. Or at least to some people because there are those who can't stand the specific smell of buckwheat.
You'll need (2 portions):
- 1/2 cup buckwheat
- 2 eggs
- 200g bryndza cheese
- onion, two cloves of garlic
- salt (maybe)
- oil
1) Buckwheat, in case this is the first time you hear of it, behaves like rice - it doubles or triples in size when it's being cooked. And the time it takes to cook it is similar. So make sure you have 1:2 ratio of buckwheat to water. Also, before cooking it rinse it in cold water. For some reason. No, I've read all the good stuff comes out when it's being warmed up, so you don't want it to go down the drain. That's also why it's important not to use too much water when cooking it - you can't pour the excess away - it all must stay in. Don't cook it in salty water - after it's cooked, you add in the bryndza which is salty on its own. For me it is usually enough but if you find it not salty enough after you've added bryndza, go ahead and add some salt.
3) Chop the garlic and a small onion and fry them on a little bit of oil till golden. This will go on the buckwheat mound when you serve it.
4) Make your eggs - I like them sunny side up, but if you want them hard boiled, go ahead.
5) That's it. I told you it would be fast.
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