Buckwheat Kasha Breakfast Bowl with Egg

Name: Buckwheat Kasha Breakfast Bowl with Egg
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 150 g Buckwheat groat, dry; 2 Egg; 200 g Mushroom, sliced; 100 g Onion, diced; 360 ml Water; 1 tbsp Olive oil; 20 g Butter; ¾ tsp Salt; ½ tsp Black pepper, ground

Buckwheat Kasha Breakfast Bowl with Egg · ready in 35 min · 2 servings · 505 kcal per serving · easy · 9 ingredients

A toasted buckwheat bowl with buttery mushrooms, sweet onion, and a tender egg, built like a hearty Eastern European breakfast with simple pantry seasoning.

Prep: 10 min
Cook: 25 min
Total: 35 min
Serves: 2
kcal: 505
Difficulty: easy

Breakfast Vegetarian Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

150 gBuckwheat groat, dry
2Egg
200 gMushroom, sliced
100 gOnion, diced
360 mlWater
1 tbspOlive oil
20 gButter
¾ tspSalt
½ tspBlack pepper, ground

Equipment

stovetop, saucepan, lid, skillet, knife, cutting board, spoon, spatula, mixing bowl, serving bowl

Instructions

Prepare Station
Gather measured ingredients, 1 saucepan with lid, 1 skillet, knife, cutting board, spoon, spatula, bowls, and a measuring scale. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Toast Buckwheat
Heat the dry saucepan over medium heat, add buckwheat, and stir until the grains smell nutty and look slightly deeper brown. · 4 min
What to look for: Buckwheat is fragrant and lightly darkened.
Simmer Kasha
Pour in water, add half the salt, cover, and simmer gently until the water is absorbed and the grains are tender but separate. · 15 min
What to look for: No liquid pools at the bottom and the grains look fluffy.
Cook Mushroom Onion
Heat olive oil and 10 g butter in the skillet, add onion and mushrooms, and cook until browned, soft, and savory smelling. · 10 min
What to look for: Mushrooms are browned and onion is translucent with golden edges.
Fry Eggs
Melt the remaining butter in the skillet, crack in the eggs, season with remaining salt and pepper, and fry until whites set. · 4 min
What to look for: Egg whites are opaque and yolks remain glossy and soft.
Serve Bowls
Divide kasha between 2 bowls, spoon mushrooms and onion over the top, crown each bowl with 1 egg, and serve warm. · 2 min
What to look for: Each bowl has fluffy kasha, browned vegetables, and a soft egg on top.

Nutrition (per serving)

kcal	505
Protein	20 g
Carbohydrates	62 g
of which sugars	5 g
Fat	23 g
of which saturated	8 g
Fibre	9 g
Sodium	870 mg

Nutri-ScoreB

Allergens

Contains: eggs, milk

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended
Reheat kasha and mushrooms gently on the stovetop and cook a fresh egg for best texture.

Ingredient substitutions

Buckwheat groat

Toasted buckwheat groat: Use the same weight and reduce dry toasting time slightly if already fragrant.

Egg

Large egg: Use 1 large egg per serving for the intended soft yolk finish.

Mushroom

Button mushroom: Button mushrooms keep the bowl mild and traditional in spirit.

Onion

Yellow onion: Yellow onion gives the expected sweet savory base.

Olive oil

Butter: Use butter for a richer mushroom flavor.

Butter

Olive oil: Use a little less oil than butter to keep the bowl from feeling greasy.