Creamy Savory Buckwheat Bowl with Jammy Egg & Crispy Mushrooms

Why I’m Obsessed With This Bowl

Simple ingredients, big flavor, and your blood sugar will thank you.

Think savory oats… but make it buckwheat. It’s creamy, grounding, and surprisingly protein-packed — perfect for mornings when you want something comforting but still supportive for your hormones and digestion.

Did you know buckwheat isn’t actually wheat? It’s a gluten-free seed that’s rich in both fiber and plant-based protein, making it incredible for gut health and blood sugar balance. Because it’s savory (not sweet), this bowl keeps energy steady — no spike, no crash.

I cook it in chicken bone broth for bonus collagen, minerals, and flavor, then swirl in miso, tahini, and coconut cream for this dreamy, umami-rich base that feels way fancier than it is.

Top it with a jammy egg, mushrooms crisped in ghee and togarashi, and something fresh like green onions or microgreens… and suddenly you’ve got a bowl that feels as good as it tastes.

Ingredients

For the creamy buckwheat base:

• 1 cup cream of buckwheat

• 2.5 cups chicken bone broth (or veggie broth)

• 1 tbsp white miso paste

• 1 tbsp tahini

• 1 tbsp coconut cream

For the toppings:

• 1 jammy egg (I used one from our backyard hens 🥚)

• 1 cup mushrooms, sliced (shiitake, cremini, or whatever’s local)

• 1 tbsp ghee

• 1/2 tsp togarashi spice (a Japanese 7-spice blend with chili, sesame, and citrus)

• 1–2 green onions, thinly sliced

• Microgreens or fresh herbs (optional)

Instructions

1. Cook the cream of buckwheat:
   In a small pot, combine the cream of buckwheat and bone broth. Bring to a simmer, stirring frequently until thick and creamy (about 10–12 minutes).

2. Add flavor:
   Stir in the miso, tahini, and coconut cream. Taste and adjust — you want it creamy, salty, and balanced.

3. Make the jammy egg:
   Bring water to a boil, gently lower in your egg(s), and cook for 6.5–7 minutes. Cool under cold water and peel.

4. Sauté the mushrooms:
   Heat ghee in a small pan over medium-high. Add mushrooms and a sprinkle of togarashi. Sauté until golden and crispy.

5. Assemble:
   Spoon the creamy buckwheat into a bowl. Top with jammy egg, sautéed mushrooms, green onions, and microgreens.