Savoury Buckwheat Breakfast Bowl
A wholesome savoury buckwheat porridge for breakfast.
Ingredients
- 2 cups /340 g toasted buckwheat groats
- 4 cups /950ml water
- 2 tbsp butter
- 1 onion, (large)
- 8-10 chestnut mushrooms
- 2-3 sprigs flat leaf parsley, (leaves only)
- 1 egg, (per person)
- Pepper to taste
- Salt, (a pinch)
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
- Serving size
- 1 serving
- Calories
- 378 kcal
- Fat
- 9 g
- Saturated fat
- 4 g
- Cholesterol
- 56 mg
- Sodium
- 83 mg
- Carbohydrates
- 65 g
- Fiber
- 9 g
- Sugar
- 1 g