Mushrooms soak for 2-3 hours, rinse and chop.

Buckwheat wash, pour hot water in the ratio 1:2.5, and cook until tender.

In vegetable oil fry finely chopped onions until zolotisty. Add the mushrooms, season, add salt and put a large piece of butter. To warm up a couple minutes for the butter to melt.

Put onions and mushrooms into the prepared buckwheat.

Stir and cover with lid.

To prepare the poached eggs you will need: water, vinegar, small Cup, greased with vegetable oil, whisk, skimmer. Boil water, pour in the vinegar, the water should be barely bubbling. Egg wash, break into a Cup of oil. Stir with a whisk the water and in the resulting funnel to pour from the egg cups. After 3 minutes, remove with a slotted spoon to a bowl of cold water. So to cook one egg for each serving.

Serve onto plates of porridge, top with egg, sprinkle with herbs, season with pepper and serve.