Buckwheat Breakfast Bowls with Eggs and Blueberries
Cook once for eight breakfasts: tender buckwheat groats with banana and eggs, topped with blueberries, a little cream, and maple syrup. This recipe makes four days of breakfast for two people.
Makes: 8 servings | Time: about 45 minutes
Ingredients
- 440 g raw buckwheat groats (about 2½ cups)
- 5 cups water, plus more as needed
- 2 bananas (about 130 g peeled), chopped
- 8 large eggs
- 736 g liquid egg whites
- Ground cinnamon, to taste
- Pinch of salt
- 400 g blueberries (50 g per serving)
- 120 g heavy cream (15 g per serving)
- 40 g maple syrup (5 g per serving)
Directions
- Rinse the buckwheat groats. Bring 5 cups of water to a boil in a large saucepan, add the buckwheat and a pinch of salt, then reduce to a simmer. Cover and cook for 10–15 minutes, stirring occasionally, until tender. Add a splash more water if the pan dries out before the groats are tender.
- Stir in the bananas and cinnamon. In a separate bowl, whisk together the eggs and egg whites.
- Reduce the heat to low. Pour the egg mixture into the cooked buckwheat and stir continuously, scraping the bottom of the pan, until the mixture is thick and the eggs are fully cooked. Check that the center reaches 160°F with a food thermometer.
- Divide into eight portions. Top each portion with 50 g blueberries, 15 g cream, and 5 g maple syrup when serving.
Storage
Refrigerate portions in shallow, covered containers within 2 hours of cooking. Keep refrigerated for up to 4 days and reheat leftovers to 165°F, adding the toppings after reheating if preferred.