Buckwheat and Fried Egg Recipe

This gluten free buckwheat recipe is perfect for lunch or breakfast: toasty buckwheat with crispy bacon and tofu covered with fried egg.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Serves 3

 

 

 

 

INGREDIENTS

• 1 cup roasted buckwheat groats (kasha)
• 6oz extra firm smooth tofu
• 4 pieces meaty bacon
• 1 serrano pepper
• 6 cloves garlic
• 5 coriander seeds
• 5 black peppercorns
• 1 small bay leaf
• 3 medium eggs

DIRECTIONS

Buckwheat Preparation

1. bring 2 cups of water to boil in a medium size saucepan
2. add 1 cup roasted buckwheat groats (kasha), black peppercorns, coriander seeds, bay leaf and a dash of salt
3. reduce heat to low, cover and simmer 17 minutes

Bacon and Tofu Preparation

1. slice bacon into small pieces (0.5×1.5 inches) and fry until it starts becoming slightly crisp
2. slice serrano pepper
3. crash garlic
4. add serrano pepper and garlic to a skillet with bacon and sauté for about 1 minute
5. cut tofu into 0.5×0.5 inches cubes
6. add tofu to the mix and sauté for another 2 minutes

Mixing Together

1. add cooked buckwheat, mix, turn off heat and let it stand for 5 minutes

Fried Eggs

1. while the mix is resting, fry eggs the way you like. Use 1 egg per serving

Serving

1. plate, put the fried egg on top and serve

Enjoy!

NOTES

To create a vegetarian version of this dish you can substitute bacon with a teaspoon of olive oil.

The serrano pepper is a type of chili pepper, so it can be very hot. If you prefer milder taste do not add serrano pepper to this dish.