Buckwheat Kasha with Mushrooms & Egg

📝 Ingredients

• 120 g hulled buckwheat groats
• ½ vegetable stock cube + 280 ml boiling water
• 250 g button mushrooms
• 1 small brown onion (about 80 g)
• 15 g unsalted butter
• 2 eggs
• 100 g Greek yoghurt 2%
• 5 g fresh dill
• Salt, black pepper

🍴 Utensils

• Saucepan with lid
• Frying pan
• Small saucepan
• Chopping board and knife
• Bowl
• Fork

📖 Steps

1. Tip the buckwheat into the dry saucepan, without any fat, and toast it for 4 to 5 min over a medium heat, stirring constantly, until the grains darken slightly and smell of toasted hazelnuts. Don't let them burn.
2. Dissolve the half stock cube in 280 ml boiling water and pour it over the buckwheat, watching out for splashes. Cover and cook for 15 min over a very low heat, without stirring, until the liquid has been absorbed. Leave to stand, covered and off the heat, for 5 min.
3. Meanwhile, wipe the mushrooms with damp kitchen paper, without soaking them, and cut them into 5 mm slices. Peel and finely chop the onion.
4. Melt the butter in the frying pan over a medium heat and fry the onion for 3 min. Add the mushrooms, turn the heat up to high and cook for 6 to 7 min, stirring, until their liquid has evaporated and they're golden. Season with salt and pepper only at the end.
5. For the soft-boiled eggs, bring the small pan of water to the boil, gently lower in the eggs with a spoon and cook for exactly 6 min. Plunge them into very cold water for 2 min, then peel them carefully: the yolk should stay runny.
6. Chop the dill and mix it into the Greek yoghurt in the bowl with a pinch of salt. Fluff up the buckwheat with a fork, then add it to the frying pan with the mushrooms and stir for 1 min over a low heat to warm through.
7. Divide between two bowls, top each with a soft-boiled egg cut in half and add a generous spoonful of dill yoghurt. Finish with a grind of pepper and serve immediately, while the yolk is still warm.