Most days my breakfast needs to be more than anything else: hearty. You won’t find Nutella on bread with me. Unlike before, I also prefer my first meal of the day to be balanced. For me, a healthy breakfast lays the foundation for a productive day ahead. Don’t ask me why, but somehow it helps. In my search for other healthy breakfast ingredients, I recently discovered buckwheat. This is a pseudo-cereal (ie wannabe?) that originates from the steppes of southern Russia. Today’s breakfast recipe focuses on delicious grains: Buckwheat Casserole with Mushrooms and Eggs!
Preparing buckwheat reminds me of rice. Here too, grains are washed until the water becomes clear. If you are now wondering what buckwheat actually tastes like – it is best described as nutty, strong, slightly bitter and astringent. To illustrate this even better, we cut the onions. Of course with oil, mmmhh. What a contrast! Buckwheat bowl is a breakfast for real kings, I would say.
There really is nothing like lots of healthy (and delicious!) breakfast recipes. It’s often the food that gets me out of bed when a new day dawns. That’s why I enjoy lying in bed at night looking for recipes and thinking about what I have for the next day. Do you feel the same? Then you should also try our breakfast buffet:
Breakfast is ready: buckwheat bowl with mushrooms & eggs
Something delicious in the morning: buckwheat bowl with mushrooms & eggs
Wash the buckwheat groats under water. Cook in a medium pan with water and salt for 15 minutes until the beans are cooked and no more water can be seen. Remove from the oven, cover and set aside for 10-15 minutes.
Meanwhile, chop the onions and mushrooms. Heat a pan over medium-high heat. When hot, add oil, onions and a pinch of salt. Stir the onions from time to time and let them slowly caramelize. When this is done, add the mushrooms and chopped parsley. Cook for 5 minutes and season with salt and pepper.
Now add the buckwheat and mix everything together. Let everything simmer for another 2 minutes. Taste if necessary.
Fry two fried eggs in a separate pan. Divide the buckwheat into individual cups and cover with fried eggs. Finished!