Buckwheat with Pesto and Parmesan

Directions

1. 1

   Step 1

   

   Rinse the buckwheat, bring the water to a boil. Prepare a heatproof bowl, a saucepan for the mousse, a blender, a skillet for the buckwheat, and a pot for the poached eggs.

2. 2

   Step 2

   

   Place the buckwheat in a heatproof bowl, season with salt, and pour over the hot water. Cover the bowl with a lid or plate and let the groats soak for 2 hours.

3. 3

   Step 3

   

   Finely grate the Parmesan. Pour the cream and milk into a saucepan, add the grated cheese and a pinch of salt. Heat the mixture over medium heat, stirring, until the cheese is completely melted. Remove the saucepan from the heat and blend the mousse with an immersion blender until smooth.

   TipDo not let the cheese mixture come to a boil.

4. 4

   Step 4

   

   Drain any excess water from the buckwheat, if any remains. Melt the butter in a skillet. Add the soaked buckwheat and sauté over medium heat for 5–7 minutes, stirring.

5. 5

   Step 5

   

   Prepare the poached eggs. Pour water and 1 tsp of vinegar into a pot. Bring the mixture to a boil over medium heat, then reduce the heat. Crack an egg into a sieve to remove excess liquid, create a whirlpool in the water with a spoon, and gently slide the egg into the center. Cook for 2 minutes. Remove with a slotted spoon and transfer to a bowl of cold water to stop the cooking. Repeat for the remaining eggs.

6. 6

   Step 6

   

   Mound the buckwheat onto a deep plate, making a well in the center with a spoon. Add 1 tbsp of pesto to the well and place a poached egg on top. Drizzle everything with the cheese mousse. Serve each portion this way.