Savory Buckwheat Groats Breakfast with Spinach, Sausage and Celeriac

by Jenn on December 10, 2010

in Breakfast,Budget,Dairy Free,Gluten Free,Meats

PAG_0225a A Savory Buckwheat Groats Breakfast
My husband is an 8 year old boy trapped inside a near 30 year old body (eek we are getting old!). It’s one of his most endearing qualities, because he is so completely expressive and playful with everything.  He never lost his childhood wonder about the world (even when he tries to act like a grown-up), and I hope he never does.  With that comes his major sweet tooth. The man would eat cookies and cake for breakfast every day if I let him.  My last buckwheat breakfast of pure sweet maple fruity heaven? You can probably guess that one was mainly for him, and all the pears, currants and maple syrup really made it taste like a warm comforting morning candy delight – it certainly brought me back to my childhood memories of piping hot oatmeal :) But that same morning, while the snow laid unmelted on the streets and the Alps were capped in their familiar white vestiges, I cooked for myself a different sort of breakfast.  A savory one, with spinach, celeriac, sausage and eggs.

View from Interlaken

While I enjoy candy for breakfast as much as the next person, I thought giving a savory one a try would be something a little different.  Though my husband may be the pure embodiment of “child at heart”, I am often “Ms. Serious”.  Sometimes it’s really a struggle for me to just let go of pressures of work, every day life, limited ability to connect with our families and other impending stresses, even for a short period of time (remember how I said I need to give myself 15 minutes during the day to relax?).  I envy my husband at times, because he knows how to still “be a kid” when the opportunity allows – and lately I feel I’ve lost that ability, the realization of which only makes it that much more difficult.  So in my “grr I don’t want to be an adult anymore but don’t know how not to be” funk, I’m not always feeling in the mood for sweet candy breakfast memories of my childhood.

A savory buckwheat groats breakfast

I think, for the morning, I actually liked this better – I know, how could I say anything negative about sweet milk, maple, pears and currants? Well I can’t.  This is just different.  I won’t say much about the flavors of the dish, I think the ingredients can speak for themselves.  This is a twist, shall we say, for those of you that might be looking for something a little less candy-like in the morning but will still “stick to the belly”.  Good for days when you feel like being a grown up.  But also good for days when you still feel like a kid at heart :)


Yes, making two different complete buckwheat breakfasts in one day meant lots of leftovers. Trust me, cooked buckwheat groats reheat very well.


Ingredients (4 servings):
1 cup buckwheat, rinsed and drained (make sure labeled GF if you need to)
1 celery root, peeled and cubed
2.5 cups vegetable broth
4 oz. your favorite sausage, casing removed and chopped if need be
salt and pepper to taste
4 cups fresh spinach, rinsed and patted dry
vegetable oil (if needed)
4 eggs

1. In a large pot, add buckwheat, celery root and vegetable broth and bring to a boil.  Then turn heat down to a simmer and cover, letting cook for about 30 minutes or until liquid is absorbed.
2. Meanwhile, in a skillet or frying pan, fry up your favorite sausage according to your usual method.  For me, I fry on a rather high heat until it is nice and crispy, stirring only every couple of minutes to make sure nothing is sticking.  When done, remove from heat and life sausage out of the pan with a slotted utensil, adding it to the pot of cooked buckwheat. Add salt/pepper to taste (between the broth and the sausage, I didn’t need any salt, but you may have diff. tastes than I).
3. Drain off some but not all of the fat left behind, you want a couple tablespoons still in the pan.  Turn the heat on med. high/high and fry the spinach (gradually adding more as it cooks down) in the sausage fat until all is wilted, and set the spinach aside.
4.  If you need it (I didn’t) add in a tbs. of vegetable oil to the frying pan, allow it to heat up to an appropriate frying temperature, and then fry the eggs just the way you like them.
5. Plate spinach, then add the savory buckwheat, and top with a fried egg. Enjoy!