Spinach and Buckwheat Egg Bake

OMG, I am so excited about that one, I have to tell you about it NOW! I mean, SHOULD be outside watering plants at this point, but this just can’t wait.

This is the best, the most amazing, the awsomest breakfast creation EVER!

It’s breakfast cereal meets savory egg. It’s spinach and nutmeg dancing the tango with sharp cheddar cheese and toasted walnuts. It’s a symphony of textures and flavors, a true savory and sensual experience.

Check this out!

Spinach and Buckwheat Egg Bake | by Sonia! The Healthy Foodie

Now, having said that, it might just be me… I mean, you know how much I LOVE my breakfast cereal and how I have a soft spot of the buckwheat groats and amaranth variety. Well, I sort of mixed that with the baked egg and spinach that I had done a few months back. I remembered liking it, but I felt it had to be kicked up a notch.

Spinach and Buckwheat Egg Bake | by Sonia! The Healthy Foodie

To me, the combination of the two was absolutely FANTASTIC. This is one breakfast experience I will truly remember, and this will no doubt become a regular. Now, I know it may sound a little strange , but trust me, you HAVE to give this one a try. And If you don’t like it, I will give you your money back. 😉

Spinach and Buckwheat Egg Bake | by Sonia! The Healthy Foodie

There is only one slight, if only very slight, drawback to this dish and that is that it’s almost impossible to bake an egg and keep the yolk runny. The egg does become a tad bit rubbery, but I can’t say it ruined the dish for me. A possible alternative would be to bake the “pie” without the egg, poach or panfry the eggs on the side and just place them on top when the “pies” out of the oven. But I find it would somewhat destroy the unity of the dish, and I’m not sure I’d want to do that.

Still, I might give it a try next time.

Spinach and Buckwheat Egg Bake

Yield: Serves 2

Nutritional Information based on 1 serving

Spinach and Buckwheat Egg Bake


  • ½ cup buckwheat groats
  • 2 tbsp amaranth
  • 1 tsbp black chia seeds
  • 2 cups water
  • ¼ tsp salt
  • 1 small onion
  • 250 g baby spinach leaves
  • Salt & pepper to taste
  • 1 cup 1% fat cottage cheese
  • 50g extra sharp cheddar cheese
  • A very generous grating of nutmeg
  • 30g toasted walnuts, chopped
  • 2 eggs


  1. Preheat oven to 375F
  2. Bring water and salt to a boil. Add buckwheat groats, amaranth and chia. Cover, reduce heat and simmer for 10-15 minutes, stirring occasionally, until mixture is creamy and all water is absorbed.
  3. Meanwhile, in a non-stick skillet, cook onion, salt and pepper over medium heat until translucent. Lower heat, add spinach and stir until spinach is completely wilted, about 1 minute. Turn off the heat and set aside.
  4. In a mixing bowl, combine cottage cheese, sharp cheddar and nutmeg.
  5. Fold in spinach mixture and toasted walnuts. Mix until well combined.
  6. Divide buckwheat mixture between 2 oven safe dishes and spread evenly.
  7. Top with spinach and cheese mixture, make a little well to accommodate the egg.
  8. Crack the eggs in the little well, sprinkle with salt and bake in the oven for about 15-20 minutes or until the egg has set.

Spinach and Buckwheat Egg Bake | by Sonia! The Healthy Foodie

Spinach and Buckwheat Egg Bake | by Sonia! The Healthy Foodie

Spinach and Buckwheat Egg Bake | by Sonia! The Healthy Foodie

Spinach and Buckwheat Egg Bake | by Sonia! The Healthy Foodie

Spinach and Buckwheat Egg Bake | by Sonia! The Healthy Foodie

Spinach and Buckwheat Egg Bake | by Sonia! The Healthy Foodie




  1. says

    Mmm, that looks really delicious. I love buckwheat but I’ve only ever ground it to use as flour or in buckwheat pasta or pancakes etc, never whole, so I’m going to try this. I even have cottage cheese in the fridge which I don’t often buy 😀

    • says

      Thank you so much, I am truly flattered! :$ I do hope you end up trying this. I’ve always loved buckwheat pancakes, so I sort of knew that I would love buckwheat groats… but I never knew I would like them that much. I think I’m addicted now! :)

    • says

      Well, the thing is the cooking time serves in fact mostly to cook the egg. As soon as the egg is done, the dish comes out of the oven, so adding it later wouldn’t make any difference in the end. Maybe upping the temperature would help a bit, that’s something I’d have to try.

    • says

      Oh yeah! And that’s what I did too. You see, I’m not big on savory things in the morning, so I tend to save my savory breakfasts for dinner. There’s no rule against having breakfast at night, now, is there? 😉 Thank you for the nice comment! :)

  2. says

    wow this does look AWESOME! I will need to try it, a perfect intro to buckwheat I say! Bookmarking this for a special breakfast:)

  3. Sandy Weinberg says

    Perhaps if you covered it with aluminum foil for the first 10 minutes then the egg would become rubbery!?

    It certainly sounds lovely!

  4. Claire says

    This looks devine!
    I’d love to try this, but I’m afraid my family is lactose intolerant. Any suggestions on replacements for the cottage cheese?

    • says

      Thank you Claire! :) Not too sure about that cottage cheese replacement… I guess you could leave it out and add more spinach, but then you wouldn’t get the protein from the cheese. Maybe a mix of soft tofu and soy milk?

  5. says

    Amazeballs! (as the kids say :-) ) Thanks for the fabulous post. I have been doing something super similar lately with brown rice, sauteed onion and kale, avocado and egg. I think I might just do a combo of the two using your buckwheat and adding the cheese. YUM!!! And P.S. – I’m just loving your site to pieces. Love love.

  6. Cris says

    That looks amazing! The good Russian girl in me adores buckwheat. Any idea whether this will hold in the fridge? I’m thinking everything but the egg, into the fridge the night before, then in the morning, crack the egg, slide the whole thing into the oven before getting in the shower…

  7. Lara says


    I am in Australia and have NO idea what a buckwheat groat is. Can you please tell me what you would substitute it with if you couldn’t find it?


    • says

      Hi Lara, you can find buckwheat groats here. Don’t know if they ship to Australia, but if not, I am pretty sure that you can find some at a local natural food store, or even grocery store. You could probably substitute bulgur wheat, cooked barley or millet and get similar results… But buckwheat groats is definitely worth trying if you can get your hands on them! :)

  8. katie says

    this recipe is amazing! I just tried it now! mmm…very tasty and healthy :) can’t wait for evening to treat my mom (she loves healthy food too) with it!

  9. Donna says

    I must make this asap for a light dinner or breakfast this very week!!!….I do not happen to have any groats on me at the moment…but I have a package of sarrasin “galette” in the fridge….Would it be possible to lazily skip a step and actually LINE small tart pans/muffin cups with the buckwheat …savoury crêpe/galette…and then your second cheese/spinach mixture and egg?…Eggs+Spinach anything= love…
    for yours truly!,,,

    Thanks for everything you do for your fidel flock of followers…

    • says

      Sure Donna, I guess your plan would work. You wouldn’t be getting the same result though. What I particularly liked about that dish was the creaminess of it all, and the cooked buckwheat mixture at the bottom played a big role in that sense. But what you are proposing would no doubt be very good also! Make sure you let me know how it turns out if you try it! I’d be very curious to find out! :)

      And I totally agree… you can’t go wrong with egg and spinach! You simply can’t!

  10. Kelly says

    I absolutely love this recipe! After a long miserable attempt to find something healthy AND filling in the mornings, this is it. I actually make a large version of this ahead of time and reheat individual portions since I have limited time most mornings and it even reheats really well. The only thing I did add was fresh tomato slices after I heat it. Thank you soooo much for sharing this recipe!

    • says

      Oh, this is music to my ears, Kelly. I don’t know why but I’m particularly fond of that recipe, so it makes me extra happy when people tell me they liked it. Now to hear that someone appreciates it THAT much really made my day. Thanks so much for letting me know, you are a true gem! :)

  11. says

    I’ve made this up to the egg stage for breakfast tomorrow, I’m pretty damn excited about breakfast tomorrow now! I’ll let you know how I get on. I’ve had this recipe pinned for ages and finally got around to prepping it tonight. 😀


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