Poached eggs with tomato and rocket on a buckwheat pancake recipe

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  • Dairy-free
  • Vegetarian
serves: 2
Skill: medium
Cost: cheap
Prep: 2 hr 20 min
Cooking: 25 min
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  • Madeline Shaw's recipe for poached eggs with tomato and rocket on a buckwheat pancake is great for breakfast, lunch or dinner.

    ‘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.

    Ingredients

    • 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

    Method

    • Place flour and salt in bowl; add the filtered water in slowly mixing thoroughly.

    • Add in the egg and mix into a batter.

    • Place in the fridge for 2 hours.

    • 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.

    • Cook until the bottom starts to brown, then flip over and cook the other side (about a minute or so)

    • Repeat this with the rest of the mixture, doing one at a time.

    • Allow to cool, then enjoy or refrigerate in an airtight container.

    Top tip for making Poached eggs with tomato and rocket on a buckwheat pancake

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

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