Traditional buckwheat mush with an egg ‘topper’
Easy, 30 minutes
Preparation time: 15 minutes
Cooking time: 15 minutes
Yields: 4 people
Recipe submitted by Lavrinec Jože, dietitian on behalf of the Slovenian Society of Nephrology
About this recipe
Each region has its own way of cooking this meal. One of the most common ways comes from the Gorenjska region where they pour in the flour to be cooked in boiling water. However, this method does require some skill. The Koroška region method is much simpler and the end result is just as tasty.
- 300g buckwheat flour approx.
- 0.5l water
- For the ‘topper’
- 4 eggs
- 1 spoonful of rape seed oil
Calories per serving
- First, boil the water in a small pan.
- While the water is boiling, pour the buckwheat flour into a Teflon or cast-iron pan and sauté for roughly 10 minutes, stirring constantly.
- Then gradually incorporate the boiling water into the fried flour, again stirring constantly.
- Continue until the mixture is thick and has broken up into smaller pieces.
- To make the ‘topper’, start by heating up the spoonful of oil in a pan.
- Then crack the 4 eggs into a cup, whisk them together and pour them into the heated pan.
- Stir gently until cooked.
- Spoon a serving of buckwheat mush onto a plate or into a bowl, finishing the dish with the scrambled egg ‘topper’.