Buckwheat Casserole with Egg and Herbs

For the buckwheat casserole with egg and herbs, cook the buckwheat in water, let cool and add herbs.

Mix yolks, curd and oil and add to buckwheat. Beat egg whites until stiff and fold in.

Pour into a baking dish lined with baking paper and bake the buckwheat casserole with egg and herbs in the oven at 180 degrees for 50 minutes.

Preparation Tip:

Vary the buckwheat casserole with egg and herbs as you like with fresh vegetables. For example, add chopped tomatoes, peppers or zucchini to the casserole.

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