Hrechka Breakfast Bowl

Ingredients

• 1 cup buckwheat groats (kasha)
• 2 cups water
• 2 tbsp butter
• 1 cup Mushroom, sliced
• 2 eggs, boiled 7 minutes
• Fresh dill
• Salt and black pepper

Method

1. Toast the buckwheat dry in the pot for 3 minutes until nutty-smelling — the step that separates hrechka from sad porridge.
2. Add the water and ½ teaspoon salt, cover, and simmer LOW for 12–15 minutes until tender and fluffy. Rest 5 covered; never stir mid-cook.
3. Meanwhile, brown the Mushroom in half the butter until golden.
4. Fluff the buckwheat with the remaining butter — kasha without butter is, per Ukrainian proverb, not worth eating. They wrote a proverb about it.
5. Bowl it up with the Mushroom, halved jammy eggs, dill, and plenty of pepper. Earthy, buttery, and sturdier than your morning deserves.