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.
- 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
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!