Whenever I have leftover buckwheat in the fridge, this is usually what happens next.
I pile it into a bowl with buttery mushrooms, caramelized onions, broccoli, a fried egg, and whatever seeds I have on hand. It's simple, cozy, and exactly the kind of lunch or breakfast I crave when I want something nourishing without spending ages in the kitchen.
I've been eating buckwheat since childhood, and honestly, I don't think it gets enough love. If you've only had it as a side dish before, this bowl might change your mind.
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Why This Is On Repeat At My House
- This bowl shows up regularly in my kitchen because it's inexpensive, nutritious, and surprisingly satisfying.
- I love that it feels hearty without being heavy. The buckwheat stays fluffy, the mushrooms become rich and savory, and the runny egg creates a simple sauce that ties everything together.
- The first time I made this bowl, I rushed the onions because I was hungry. Big mistake. They were fine, but once I started taking the extra few minutes to let them slowly brown, the whole bowl tasted much better.
- Even my boys, who aren't always excited about mushrooms, had no complaints when there was a runny egg on top.
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