1 1/2 c. buckwheat groats
1 egg beaten
2 1/2 c. boiling water
1 1/2 tsp. salt

You can use fine, medium or coarse groats. Mix groats and egg in saucepan over low heat until grains separate. Add water and salt. Cover and cook over low heat 15 minutes. All water should be absorbed, if not drain. Serve with butter or mix with bowties for kasha and varnishkes.