Savoury Sprouted Buckwheat Breakfast Bowl
All hail hearty, savoury breakfasts! This bowl is loaded with protein and flavour to get any day started off right.
- ½ cup Second Spring Organic Sprouted Buckwheat (dry)
- 2 cups mushroom broth (any broth will do but we find mushroom broth really compliments sprouted buckwheat)
- ½ small onion
- 1 cup sliced mushrooms
- 1 cup chopped spinach
- 2 eggs
- salt & pepper to taste
Cook sprouted buckwheat according to the package directions (about 10 minutes), using mushroom broth instead of water.
Slice onion and mushroom, and chop spinach. Add onions to a pan with a small amount of oil and cook on low-medium heat until soft, stirring frequently. Add mushroom and spinach and continue to cook until mushrooms are soft.
Add cooked sprouted buckwheat to the pan and stir to combine. Season with salt and pepper to taste. Turn off the heat but leave the pan on the burner to keep warm.
Prepare the eggs in your favourite way (boiled, poached, fried etc.). Divide the sprouted buckwheat into two bowls, top with an egg and enjoy!