We have a surplus of eggs right now, so I've been going through the egg book looking for recipe inspiration. There were a lot of promising candidates, but this is the one I settled on for now. It neatly used up the rest of the kasha I'd had sitting in the pantry after making some kasha bread and it was a good use of the mushrooms that I got on spec in our last produce basket.

I was quite pleased with how this came out overall. It was reasonably hearty and filling, not too much effort, and seems like it would be very tolerant of additions and substitutions depending on what you have available. I swapped out the jalapeño for a green finger chile and added some pressed cottage cheese. I think next time I'd be inclined to add some chopped spinach and/or kale, more garlic, and use a few extra eggs. It might also be interesting to try cooking the kasha in chicken or vegetable stock instead of just plain salted water. Another interesting take could be tomatoes, basil, and bocconcini; a sort of "kasha margherita" scramble. I definitely think there's a lot of room for experimentation.

Kasha Scrambled Eggs

Slightly adapted from The Good Egg by Marie Simmons

Ingredients

• 1 1/3 c. boiling water (or vegetable stock)
• 2/3 c. kasha
• 1 1/2 Tbsp. unsalted butter, divided
• 225g cremini mushrooms, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• salt and pepper, to taste
• 6 large eggs
• 1 jalapeño or green finger chile, minced
• 1/2 c. crumbled pressed cottage cheese (optional)

Directions

1. Bring the water (or stock) to a boil. If using water, add ~1 tsp. of salt.
2. Add the kasha to the pot and cook, stirring occasionally, until tender (10-15 minutes). Drain and set aside.
3. Meanwhile, melt 1 Tbsp. of the butter over medium heat.
4. Add the mushrooms, onion, and garlic and cook, covered, stirring occasionally, until softened and lightly browned (10-15 minutes).
5. Season to taste with salt and pepper.
6. Mix in the kasha and cook for another minute or so.
7. Reduce heat to medium-low.
8. Whisk the eggs with the chile and a bit of salt and pepper.
9. Push the kasha mixture to the sides of the pan, leaving the middle clear.
10. Melt the remaining 1/2 Tbsp. of butter in the centre of the pan.
11. Pour in the egg mixture and cook (without stirring) until the eggs begin to set on the bottom (~2 minutes).
12. Now cook, stirring gently, until the eggs are soft-set (2-3 minutes).
13. Add the cottage cheese (if using).
14. Gently stir the kasha mixture into the eggs.