Wash the buckwheat and lightly toast it in a pot over the stove.
Add water and 3g of salt to the buckwheat. Bring to a boil, then cook for 5 minutes. Turn off the heat, cover with a lid, and let it steam for 15 minutes.
Boil the eggs in gently boiling water for exactly 5 minutes and 33 seconds. Transfer immediately to ice water to cool.
Prepare the pesto: in a blender, combine sorrel leaves, 20g of parsley, toasted hazelnuts, garlic, parmesan, olive oil, and 3g of salt. Blend until smooth.
Mix the cooked buckwheat with sour cream and 50g of the freshly made sorrel pesto.
Serve the dressed buckwheat topped with the peeled, halved soft-boiled eggs. Garnish with the remaining 2g of fresh parsley and black pepper.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →