Buckwheat With Poached Egg and Herring
Prep:5 m
Cook:30 m
Total:35 m
Cuisine:Lithuanian 🇱🇹 Eastern European
Course:Breakfast Lunch Dinner

Buckwheat With Poached Egg and Herring



The way I see it, the contents of this plate is super Lithuanian. Buckwheat, herring, egg – all well-known ingredients for any Lithuanian. Which got me thinking – what is a truly Lithuanian breakfast? Scrambled eggs with bacon, spring onions, and rye bread? According to Wikipedia, it’s porridge, eggs, and sandwiches.


  • buckwheat (I used about 30 grams);
  • spices of choice;
  • salt;
  • butter on other your preferred fat;
  • fresh greens (I went for spring onions and dill);
  • egg;
  • herring;
  • onion;
  • garlic;
  • celery root (optional);
  • sour/pickled cucumber (optional).

Note about herring. Simply use a few slices of your favorite pickled herring. Or do what I did, but it’s much more complicated. I had some smoked herring with loads of bones in my fridge. I decided to recycle it, as it was impossible to eat – the bones were really annoying. There’s a reason they don’t smoke herring often. So I chopped it, took the bones out, added some mayonnaise and greens, mixed it all together and got myself an excellent herring spread. Would be perfect for canapés. Seriously, marinated herring isn’t just easier to deal with – it works better with buckwheat, too.


  1. Boil the buckwheat. Just follow the instructions on the box; it should take 15-20 minutes.
  2. Add your chosen fat to the pan and cook onion, garlic, and celery root (chop them before, obviously). Add the buckwheat, season, and cook together for a few more minutes. I used curry spices and salt.
  3. Pouch the egg.
  4. Add the buckwheat, herring, and your sour/pickled onion to a plate. Top the buckwheat with an egg. – the runny yolk will make a perfect sauce. Sprinkle with herbs and go brag on Instagram. Don’t forget to tag me!

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