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Savoury Buckwheat Breakfast Bowl

Savoury Buckwheat Breakfast Bowl

5 from 4 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 -6
Calories: 378kcal
Author: Julia Frey of Vikalinka

Ingredients

  • 2 cups toasted buckwheat groats
  • 4 cups water
  • salt a pinch
  • 2 tbsp butter
  • 1 onion large
  • 8-10 chestnut mushrooms
  • pepper to taste
  • 2-3 sprigs flat leaf parsley leaves only
  • 1 egg per person

Instructions

  • Rinse your buckwheat groats and transfer it a medium pot, add water and salt and cook for 15 minutes until the groats are soft and the water is evaporated. Take it off the heat, cover the pot with a lid and let it stand for additional 10-15 minutes
  • Meanwhile slice the onions and mushrooms. Put a large frying pan on high-medium heat and when it’s hot add butter, onions and a pinch of salt. Salt will draw moisture out of the onions which will help with caramelising process. Fry them slowly, stirring once in a while and not letting them burn. Once your onions look wilted and darker in colour, add mushrooms and chopped parsley and sauté them for 5 minutes adding salt and pepper to taste.
  • Now add the buckwheat and mix everything together, cook for 2 more minutes to bring all the ingredients to the same temperature and allow for the flavours to meld, taste for seasoning.
  • In a separate frying pan, fry the eggs and top each portion with an egg.

Nutrition

Calories: 378kcal | Carbohydrates: 65g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 83mg | Potassium: 625mg | Fiber: 9g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 2.7mg | Calcium: 42mg | Iron: 2.3mg