2 c. chicken stock or use canned (please avoid bouillon cubes)
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 tbsp. butter
1 c. kasha buckwheat groats (med. grain)
1 egg, beaten

Place the chicken stock, salt, pepper, and butter in a 2 quart heavy, covered saucepan. Bring to a simmer. In a small bowl, stir the kasha and egg together. Heat a Silver Stone-lined frying pan and add the kasha-egg mixture. On medium high heat, flatten, stir, and chop the kasha with a wooden fork for 2 to 4 minutes or until the egg has cooked and the kernels are hot and mostly separated. Bring the stock to a boil and add the kasha to the broth. Cover and turn the heat to low. Cook for 10 minutes. Remove the cover, stir, and check that the kernels are tender and the liquid is absorbed. If not, cover and continue to cook another 3 to 5 minutes. Stir and fluff with fork and serve.