Buckwheat Breakfast Bowl
 
 
Author:
Ingredients
  • 1 cup buckwheat
  • 2 cups water
  • 1 box cremini mushrooms, cleaned and sliced thick
  • 1 small head of broccoli, cut into medium-sized florets
  • 3 whole eggs
  • 3 egg whites
  • 2-3 tbsp chopped parsley
  • 1-2 tsp truffle oil
  • salt & pepper
  • olive oil
Method
  1. Preheat oven to 425 degrees.
  2. Pour 2 cups of water into a saucepan and bring to boil.  Add ½ teaspoon of salt to the water and stir in buckwheat, reduce heat to a simmer, cover and cook approximately 7-10 minutes.
  3. In the meantime, heat up a few tablespoons of oil in a large skillet.  Add the mushrooms and saute until softened, 5-6 minutes.  While the mushrooms are cooking lay the broccoli florets on a sheet pan and sprinkle with olive oil, salt & pepper.  Mix with your hands to coat all the broccoli.  Roast in the oven for 10-12 minutes, or until lightly browned, flipping once after 6 minutes or so.  Allow to cool for a few minutes, then roughly chop.
  4. Now for the eggs - basically just scramble the eggs as you would do normally.  Once the eggs are cooked I like to roughly break up the eggs with the tip of my spatula right in the pan.
  5. All that is left now is to assemble all the individual components.  Into the large skillet with the mushrooms add the truffle oil and stir to combine.  Add the buckwheat, broccoli and eggs, mixing well.  Finally, add the parsley.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2011/03/01/buckwheat-breakfast-bowl/