Savory Buckwheat Breakfast Bowl with Mushrooms

Rinse 1/3 cup buckwheat groats thoroughly under cold water.

In a small saucepan, bring 3/4 cup vegetable broth to a boil. Add the rinsed buckwheat, reduce heat to low, cover, and simmer for 15-18 minutes until tender and the liquid is absorbed.

While buckwheat cooks, clean and slice 4 oz cremini mushrooms and 1 oz shiitake mushrooms.

Mince 2 cloves of garlic and chop 1 stalk of green onion, separating white and green parts.

Heat 1 tsp olive oil in a non-stick skillet over medium heat. Add the white parts of green onion and garlic, sauté for 30 seconds until fragrant.

Add the sliced mushrooms and 1 tsp fresh thyme to the skillet. Cook for 5-7 minutes until mushrooms are golden brown and have released their moisture.

Add 1 cup baby spinach to the mushrooms and cook until just wilted, about 1 minute.

Push the vegetables to one side of the pan and crack 1 large egg into the empty space. Cook to your preferred doneness (about 3-4 minutes for over-medium).

Once buckwheat is cooked, stir in 2 tbsp nutritional yeast, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper.

Transfer the buckwheat to a bowl, top with the sautéed mushroom-spinach mixture and the egg.

Garnish with the green parts of the green onion and serve immediately.