Scrambled eggs, with buchwheat groats, wild mushrooms, and mediterranean herbs

1. Pour 1 cup of buckwheat groats into 3 cups of boiling salted water. Cook, uncovered, stirring occasionally, for about 13 to 15 minutes or until tender. Rinse with cold water and let strain for 5 minutes. This will give you 3 cups of groats, but for this recipe you will need only 2 cups, so save 1 cup for another dish.
2. Place 2 tablespoons of macadamia nut oil in a large nonstick skillet over medium heat. When the oil is hot but not smoking, add the chopped onion and saute for about 5 minutes or until translucent. Add the sliced mushrooms and saute until lightly browned. Add the garlic, a sprinkle of salt, a dash of black pepper, the cayenne pepper, the herb mixture, and the buckwheat groats. Cook these ingredients for about 2 to 3 minutes, stirring occasionally. Reduce the heat to low.
3. In a medium bowl, whisk the eggs with the cream and a dash of salt and pepper. Using a spatula, push the buckwheat mixture to one side of the skillet. Place the remaining 1 tablespoon of macadamia nut oil in the center of the pan, and when it is heated, pour in the eggs. Cook until the eggs begin to set on the bottom, about 2 minutes. Cook, stirring gently, until they're soft-set but still creamy, about 2 minutes more. Carefully stir the eggs into the buckwheat mixture, trying not to break them up too much. When everything is heated through, about 2 minutes more, serve immediately and top with the chives.

Courtesy of Dr. Fred Pescatore and Jeff Harter. The Hamptons Diet Cookbook.
Hoboken, NJ: John Wiley & Sons, Inc.; 2006.
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