Simple Baked Buckwheat with Egg

Directions

1. 1

   Step 1

   

   Rinse the buckwheat under cold water until the water runs clear. Wash the spinach and clean the onion. Prepare two large ramekins and one deep bowl.

2. 2

   Step 2

   

   Pour the buckwheat into the bowl and cover with boiling water in a 1:2 ratio. Add a pinch of salt, cover the bowl with a lid or a flat plate, and let it sit for 15–20 minutes to allow the groats to steam.

3. 3

   Step 3

   

   Finely chop the onion and place it in a skillet heated with vegetable oil. Sauté the onion until soft and lightly golden. Then add the spinach to the skillet and cook until it wilts.

   TipOptionally, you can add a piece of butter to the vegetable oil.

4. 4

   Step 4

   

   Preheat the oven to 180°C. Place the steamed buckwheat, cottage cheese, and sautéed onion with spinach into the ramekins. Add salt, pepper, and nutmeg to taste, and mix all ingredients well. Sprinkle with grated cheese on top. Place the ramekins on a baking sheet and put it in the oven for 10 minutes.

   TipDo not fill the ramekins to the top; leave some space for adding the eggs.

5. 5

   Step 5

   

   Remove the ramekins from the oven and carefully crack one egg into each. Return the ramekins to the oven for another 5 minutes, until the egg white is set but the yolk remains runny.

   TipIf you prefer a well-cooked yolk, keep the dish in the oven for another 3–4 minutes.

6. 6

   Step 6

   

   Serve the dish directly in the ramekins, garnished with green onion.