4 C. vegetable or chicken stock
1 tsp. salt
1 C. coarse grind buckwheat groats or kasha (or commercially ground buckwheat)
1 tsp. ground cumin
several grinds pepper
1/4 C. chopped (Hatch) green chile or small can of diced chiles
1 T. butter
1/2 C. cheese – cotija, pepper jack, cheddar, etc.
Canned Salsa Verde

Fresh Garnishes, if Available:
4 eggs (cooked any style)
avocado, diced
cilantro, chopped

To a medium saucepan, add the stock and salt. Bring to a boil, and reduce heat. Slowly whisk in the ground buckwheat (to avoid lumps). Add the cumin and ground pepper. Cover and simmer until desired texture is achieved. The time will vary according to the coarseness of your buckwheat. I cooked mine low and slow for about 40 minutes. My kasha (buckwheat) was milled on the 2nd coarsest setting. Substitute commercial buckwheat if preferred. Refer to package instructions for liquid quantity and cooking time. Add the green chile, butter, and cotija (or other) cheese. Stir to combine.

Top with an egg and avocado, sprinkle with crumbled cotija and cilantro, and drizzle with salsa verde. Dig in!