Ingredients
Method
- Cook the buckwheat according to package instructions and stir in butter.1 cup cooked buckwheat, 1 tablespoon butter
- Heat 1½ tablespoons olive oil in a skillet.2 tablespoons olive oil
- Cook onions for about 10 minutes until golden. Add mushrooms, salt, and pepper. Cook for 10-12 minutes until browned.½ teaspoon salt, ¼ teaspoon black pepper, 6-8 cremini mushrooms, ¼ cup onion
- Steam broccoli.1 cup steamed broccoli
- Cook egg in remaining oil.1-2 eggs, 2 tablespoons olive oil
- Assemble bowls with buckwheat, broccoli, mushrooms, onions, egg, herbs, and seeds. Serve warm. Garnish with fresh herbs and seeds.
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Nutrition
Notes
- Don't rush the onions. Those extra few minutes of cooking make a big difference in the final flavor. They need to start browning but not burned.
- Let the mushrooms sit undisturbed for a minute or two between stirs so they brown instead of steam.
- A runny egg yolk creates a simple sauce that coats the buckwheat beautifully.
- If your buckwheat seems dry after reheating, stir in a small pat of butter or a drizzle of olive oil.
- Add the seeds just before serving so they stay crunchy and add extra protein.
Storing Tips
- To Store: Store the buckwheat, vegetables, and egg separately in airtight containers in the refrigerator for up to 4 days.
- To Make Ahead: Cook the buckwheat and mushroom mixture ahead of time and store in the fridge. Reheat and top with a freshly cooked egg before serving.
- To Reheat: Warm the buckwheat and vegetables in a skillet with a splash of water or a little butter until heated through. I prefer making the egg fresh.