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

Madeline Shaw's recipe for poached eggs with tomato and rocket on a buckwheat pancake is great for breakfast, lunch or dinner.

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‘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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