Baked Buckwheat Porridge with Egg, in Milk

by Editorial Staff

The original version of the usual milk buckwheat porridge – the cereal is baked with an egg and then boiled in milk. It will take very little time and effort, besides, such buckwheat porridge in milk can be cooked both in sweet and salty versions – you will get an excellent breakfast or lunch!

Ingredients

  • Buckwheat groats – 170 g (1 glass)
  • Milk – 400 ml (2 glasses)
  • Egg – 1 pc.
  • Sugar – 1 tbsp
  • Salt – 1/4 teaspoon

Directions

  1. Prepare foods from the list. Turn on the oven to heat up to the maximum temperature – mine is 240 degrees.
  2. Break the egg into a deep bowl and shake with a fork or whisk until smooth.
  3. Rinse the buckwheat and add to the bowl with the egg. Mix thoroughly so that the egg mass mixes well with buckwheat.
  4. Transfer the buckwheat and egg to a baking dish and flat.
  5. Turn off the preheated oven and send the buckwheat form into it. Stir occasionally and cook for about 10 minutes. Due to the residual oven temperature, the groats will evenly warm up and dry.
  6. Transfer the dried cereal to a saucepan (preferably with a thick bottom), pour over the milk and stir.
  7. Set to maximum heat and bring to a boil.
  8. Then reduce heat to low and, stirring occasionally, cook for about 10-15 minutes, until the cereal is soft and the liquid is absorbed.
  9. Add salt, sugar, and butter.
  10. Stir.
  11. Buckwheat porridge with milk and eggs is ready. You can serve it to the table, or you can (to give it a more interesting texture) whisk in a blender at high speed for a couple of minutes, or simply grind it through a sieve.
  12. Serve this milky buckwheat porridge with an egg, adding a small piece of butter if desired. Great breakfast or lunch!

Bon Appetit!

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