The management of CKD complications from before to after the transition to dialysis
Traditional buckwheat mush with an egg ‘topper’
Easy, 30 minutes
Level: Easy
Preparation time: 15 minutes
Cooking time: 15 minutes
Yields: 4 people
Country: Slovenia
Recipe submitted by Lavrinec Jože, dietitian on behalf of the Slovenian Society of Nephrology
www.nephro-slovenia.si
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.
Ingredients
- 300g buckwheat flour approx.
- 0.5l water
- For the ‘topper’
- 4 eggs
- 1 spoonful of rape seed oil
Calories per serving
375 kcal
Carbohydrates
g 54
Cholesterol
mg 259
Lipids
g 3,5
Phosphate
mg 381
Protein
g 17
Potassium
mg 423
Sodium
mg 81
Preparation
- 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’.
