Buckwheat bake with mushrooms & egg: This is how the day can start

Most days my breakfast has to be one thing above all else: hearty. You won’t find Nutella on bread from me. In contrast to before, I also prefer my first meal of the day to be relatively balanced. For me, a healthy breakfast lays the foundation for a productive day ahead. Don’t ask me why, but somehow it helps. On my search for other healthy breakfast ingredients, I recently found buckwheat. It is a pseudo-cereal (ie a wannabe?) that originated in the southern Russian steppes. Today’s breakfast recipe puts the spotlight on the delicious grains: Buckwheat bowl with mushrooms and eggs!

The preparation of buckwheat reminds me of rice. Here too, the grains are washed until the water is clear. If you’re wondering what buckwheat actually tastes like – it’s best described as nutty, strong, slightly bitter and intense. To emphasize it even better, we caramelize onions. Of course with butter, mmmhh. What a contrast! The buckwheat bowl is a breakfast fit for real kings, I’d say.

There really is no such thing as too many healthy (and tasty!) breakfast recipes. It’s often those dishes that make me jump out of bed happily when a new day dawns. That’s why I enjoy looking for recipes in bed at night and thinking about what’s for the next day. do you feel the same Then you should also rummage through our breakfast buffet:

A black bowl with a buckwheat bowl on a dark background


Breakfast is ready: buckwheat bowl with mushrooms & egg


Something hearty in the morning: buckwheat bowl with mushrooms & egg


  1. Wash the buckwheat kernels under running water. Cook in a medium saucepan with water and salt for 15 minutes until the grains are cooked and no more water can be seen. Remove from the stove, cover and set aside for 10-15 minutes.

  2. Meanwhile, chop the onions and mushrooms. Heat a pan over medium-high heat. Once hot, add butter, onions and a pinch of salt. Stir the onions from time to time and let them caramelize slowly. Once this happens, add the mushrooms and the chopped parsley. Fry for 5 minutes and season with salt and pepper.

  3. Now add the buckwheat and mix everything together. Let everything simmer for another 2 minutes. Taste if necessary.

  4. Fry two fried eggs in a separate pan. Divide the buckwheat between the individual bowls and top with the fried eggs. Finished!

Leave a Comment

Your email address will not be published. Required fields are marked *