Buckwheat Porridge with Chicken Breast and Eggs

Cook the Buckwheat Porridge In a large saucepan, bring the water and salt to a boil.

2.Add the buckwheat groats to the boiling water and reduce the heat to low. Cover the saucepan and simmer for 15-20 minutes, or until the buckwheat is tender and the water has been absorbed. Remove from heat and let it rest for 5 minutes.

Cook the Chicken Breast While the buckwheat is cooking, season the chicken breasts with salt, black pepper, garlic powder, and paprika. Heat olive oil in a skillet over medium heat.

4.Add the chicken breasts to the skillet and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked. Remove from heat and let it rest for a few minutes before slicing.

Cook the Eggs In a separate non-stick skillet, melt the butter over medium heat. Crack the eggs into the skillet and cook to your desired doneness. Season with salt and pepper.

Serve the Dish To serve, spoon the cooked buckwheat porridge into bowls. Top with sliced chicken breast and a fried egg. Garnish with fresh herbs if desired. Enjoy!