Buckwheat with mushrooms, savoy cabbage and egg

Ingredients

For 1 serving

• Buckwheat70 g
• Button mushrooms120 g
• Savoy cabbage120 g
• Eggs1
• Onion30 g
• Extra virgin olive oil10 g
• Thyme2 g
• Saltto taste
• Black pepperto taste

Contains: eggs,

In season: October – March

Method

1. Bring a small pan of water to the boil. Meanwhile toast the buckwheat in a dry frying pan over medium heat for 2 minutes, stirring, until it smells nutty.
2. Salt the water, add the buckwheat and cook for 15 minutes over medium heat, until tender but the grains are still whole; drain.
3. Meanwhile chop the onion, wipe the mushrooms with damp kitchen paper and slice them; remove the core and tough ribs from the savoy cabbage and cut it into thin strips.
4. Heat the olive oil in a wide frying pan over medium-high heat and fry the onion, mushrooms and cabbage with the thyme leaves for 8 minutes, stirring, until the cabbage has wilted and the mushrooms are golden; salt them.
5. Add the drained buckwheat and toss for 2 minutes. Push everything to one side, crack the egg into the free space, lower to medium-low and fry it sunny side up for 3–4 minutes, until the white is set and the yolk still runny. Serve with salt and black pepper on the egg.