Buckwheat and smoked salmon baked eggs
  • 1 bunch kale (100g)
  • 10 button mushrooms, quartered (150g)
  • 3 cloves garlic
  • 1 Tbsp coconut oil
  • 1 tsp cumin
  • ½ tsp paprika
  • 100g smoked salmon, flaked
  • 1 cup sprouted buckwheat
  • 3 Tbsp coconut cream
  • 2 Tbsp tahini
  • ½ Tbsp tamari
  • 1 tsp sea salt
  • 6 eggs
  • ¼ cup warm water blended to a paste
  • 4 large mint leaves, ribboned
  • Cracked pepper
  1. Preheat oven to 190 C | 375 F
  2. Remove the stems from the kale, and roughly chop. Quarter the mushrooms, and peel and mince the garlic.
  3. 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.
  4. Stir through the buckwheat and smoked salmon.
  5. Lightly grease a casserole dish and add the mixture, spreading it out evenly.
  6. 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.
  7. Create six wells in the mixture and break the eggs into the wells, then sprinkle with the mint and cracked pepper.
  8. Bake 25mins or until the egg whites are cooked through but the yolks are still runny.
  9. Serve immediately.
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.
Nutrition Information
Calories: 1764 Fat: 80g Saturated fat: 35g Unsaturated fat: 39g Carbohydrates: 172g Sugar: 34g Sodium: 3973mg Fiber: 23g Protein: 105g Cholesterol: 1209mg
Recipe by to her core at http://tohercore.com/baked-eggs-with-sprouted-buckwheat-and-smoked-salmon/