Remove the stems from the kale, and roughly chop. Quarter the mushrooms, and peel and mince the garlic.
Place a large frypan over medium to high heat and add the coconut oil. Once hot, add the kale, mushrooms and garlic and cook around 3 mins until the ingredients are starting to soften and just starting to colour. Season with the salt, pepper and spices.
Stir through the buckwheat and smoked salmon.
Lightly grease a casserole dish and add the mixture, spreading it out evenly.
Combine the coconut cream, tahini, tamari and salt in a small jar or bowl and mix until well blended. Gently fold through the salmon/buckwheat mixture.
Create six wells in the mixture and break the eggs into the wells, then sprinkle with the mint and cracked pepper.
Bake 25mins or until the egg whites are cooked through but the yolks are still runny.
Serve immediately.
Notes
If not using sprouted buckwheat, soak ⅔ cup of buckwheat groats overnight, rinse and drain, and then cook for 5 minutes before including as per the normal directions.