Poached eggs with tomato and rocket on a buckwheat pancake

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Poached eggs with tomato and rocket on a buckwheat pancake
Poached eggs with tomato and rocket on a buckwheat pancake
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

'I love having eggs for breakfast, they're full of protein and fuel me for the rest of the day. I especially like to have this breakfast after a workout. You can make a few of these wraps and then use them for lunch too! I love to wrap them with smoked salmon and avocado for a great lunch or mid afternoon snack.' says Madeleine Shaw.


For the pancakes:
  • 2 cups buckwheat flour
  • A pinch of sea salt
  • 3 cups BRITA filtered water
  • 1 free range egg
  • Coconut oil for greasing
For the rest of the dish:
  • 2 large eggs
  • apple cider vinegar
  • 20g cherry tomatoes (chopped roughly)
  • A handful of rocket
  • 50ml coconut milk
  • ½ tsp turmeric
  • 1 TBSP tahini (or other nut butter)
  • sea salt

When turned into a wrap, this doubled up as a perfect high-protein, post workout snack at any time of day!


  1. Place flour and salt in bowl; add the filtered water in slowly mixing thoroughly.
  2. Add in the egg and mix into a batter.
  3. Place in the fridge for 2 hours.
  4. Ladle a small amount of the batter into a pre heated pan that has been greased with coconut oil (only a tsp). Don’t make them too big as it makes it harder to flip well.
  5. Cook until the bottom starts to brown, then flip over and cook the other side (about a minute or so)
  6. Repeat this with the rest of the mixture, doing one at a time.
  7. Allow to cool, then enjoy or refrigerate in an airtight container.

Madeleine Shaw is an ambassador for the Better with BRITA campaign. For more recipes, healthy tips and videos visit

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