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.

Buckwheat and Fried Egg Recipe
Buckwheat and Fried Egg Recipe

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






  • 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


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


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



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.

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