Description
Spicy warm salad of buckwheat with stewed vegetables and egg plows. Interesting combination of spicy buckwheat, light sweetness of braised vegetables and tender texture of poached eggs. Perfect for a light lunch or dinner!
Ingredients
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Buckwheat
2 pack
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Pepper
1 piece
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Onion
1 piece
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Carrots
1 piece
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Parsley
5 sprig
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Olive oil
2 Tbsp
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Balsamic
0.5 tsp
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Salt
-
Chicken egg
2 piece
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Vinegar
2 Tbsp
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Vegetable oil
0.5 Tbsp
Cooking
This salad is perfect buckwheat groats in cooking bags of TM "Mistral". Lower the bag with grits in boiling salted water and cook on slow heat for 20 minutes.
While cooking the buckwheat, cook the vegetables. Onion cut into half rings.
Scrape the carrots and slice with a vegetable peeler narrow long strips.
In a pan heat vegetable oil and put chopped onion. While the onion is fried, slice the bell pepper thin strips.
Once the onions become slightly Golden brown in the pan add the carrots and pepper and sauté for 1 minute.
To the pan add a little water so that the vegetables are coated. Season with salt and pepper and simmer under the lid until the peppers are soft.
Now prepare the filling for buckwheat. To do this, mix olive oil, balsamic vinegar and finely chopped parsley (a few leaves can be left for decoration). To taste add salt and freshly ground black pepper.
Until the vegetables and buckwheat are cooked, prepare the poached egg. In a large pot pour more than half of water and bring to boil. Reduce heat so water is just lightly boiling. Add salt and vinegar and stir with a whisk. You also need to prepare a deep container with ice water, then drop it in the finished egg. This is necessary in order to stop the process of cooking eggs. Then break an egg into a Cup without damaging the yolk.
In a saucepan, using a whisk to create a whirlpool and gently pour the egg. Continue to gently stir water in a circle with a spoon, maintaining a "swirl". Cook for 2 minutes.
After 2 minutes remove egg from water with a slotted spoon and immediately place in a container with ice water. Then get the egg from the water and cut with cooking scissors formed "strings" of protein. In the same way to cook the second egg.
Meanwhile, the buckwheat is already cooked. To get bags of cereal and let the water drain out. We then put the buckwheat in bags in a deep container.
Now proceed to "build" the salad. Hot buckwheat mix with dressing and place on 2 plates using a serving ring. Next put warm steamed vegetables. On top of the buckwheat lay the poached egg. Optionally season with freshly ground black pepper and garnish with parsley.
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