Buckwheat, Mushroom and Soft-Boiled Egg Skillet

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A complete, rustic and original dish, perfect for a simple dinner. Ingredients for 4 servings: - 250 g hulled buckwheat groats - 300 g brown mushrooms - 1 onion - 4 eggs - 1 tbsp soy sauce - 1 tbsp oil - 20 g butter - chives - salt and pepper Preparation: 1. Cook the buckwheat for 12 minutes in salted water, then drain. 2. Sauté the onion and mushrooms in the oil and butter. 3. Add the buckwheat and soy sauce, then stir-fry for 3 minutes. 4. Cook the eggs for 6 minutes in boiling water. 5. Cool them and carefully peel them. 6. Serve the skillet piping hot, with one soft-boiled egg per plate. 7. Season with pepper and sprinkle with chives. Tip: A few shavings of Comté or Tomme pair very well with buckwheat.