Crunchy buckwheat groats, sharp aged Gouda, and perfectly jammy eggs make this Buckwheat Breakfast Salad a slam-dunk for breakfast (and beyond).
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Yields:
4 serving(s)
Total Time:
30 mins
Cal/Serv:
460
Ingredients
1c.
buckwheat groats, divided
1/4tsp.
smoked paprika
3Tbsp.
olive oil, divided
Kosher salt and pepper
8
large eggs
1Tbsp.
sherry vinegar
1tsp.
tsp country-style Dijon mustard
1/2tsp.
honey
4
small heads Little Gem or oak leaf lettuce (8 oz total), trimmed and leaves separated
1
small head frisée (about 4 oz), trimmed and torn into pieces
2oz.
aged Gouda, shaved with vegetable peeler
Flaky salt and cracked pepper, for serving
Directions
Step 1Heat oven to 300°F. On small rimmed baking sheet, toss 1/2 cup groats with smoked paprika, 1 Tbsp oil, and 1/8 tsp each kosher salt and pepper. Spread in even layer and bake, stirring halfway through, until golden brown, 25 to 30 min. Let cool.
Step 2Meanwhile, cook remaining 1/2 cup groats per pkg. directions; set aside.
Step 3Bring medium saucepan of water to a boil and fill bowl with ice water. Add eggs and rapidly simmer, 6 min. for jammy eggs, then immediately transfer to prepared ice water to stop the cooking. When cool enough to handle, drain and peel eggs.
Step 4Meanwhile, in large bowl, whisk together vinegar, mustard, honey, and 1/4 tsp each kosher salt and pepper. Slowly whisk in remaining 2 Tbsp oil until fully incorporated. Toss with lettuce and frisée to coat. Divide among bowls. Top with cooked buckwheat, soft-boiled eggs (halved lengthwise), Gouda, toasted buckwheat, and flaky salt and cracked pepper, if desired.
NUTRITION (per serving): About 460 cal, 27 g fat (8 g sat), 429 mg chol, 499 mg sodium, 35 g carb, 6 g fiber, 1.5 g sugar (0.5 g added sugar), 22 g pro
Joy (she/her) is an assistant food editor in the Good Housekeeping Test Kitchen, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).