• Home
  • About
    • About
    • Travel
    • Tasmania
    • Privacy Policy
  • Recipes
  • Free eBook!
  • Food Photography
    • Online courses
    • Photography portfolio
  • Work with me
    • Work with me
    • Photography portfolio
    • My recipes on Keto App

to her core

healthy living, from the inside out

  • New to healthy eating? Start here!

Baked eggs with sprouted buckwheat and smoked salmon

May 6, 2015 3 Comments

Buckwheat and salmon baked eggs - to her core

Earlier in the week I posted a round-up of some great Mother’s Day brunch ideas, and promised a brand new recipe later on in the week. So as promised, this recipe is with you just in time for Mother’s Day brunch this weekend.

Or any brunch occasion, really.

Or lunch.

Or dinner.

You should just really make this, whatever the occasion. 

It’s a versatile dish that’s hearty and full of flavour. The buckwheat mixture is flavoured by the garlic and spices, and then a creamy coconut-tahini dressing is mixed through. But what really sets the dish apart is the mint on top – it add’s a lovely burst of freshness and flavour.

Variations

Alternate grains/grainfree – If you aren’t a fan of buckwheat, swap it out for any other soaked + sprouted (or leftover cooked) grain – quinoa, amaranth, brown/wild rice, barley etc. To make it completely grain free, you could omit the grain altogether and mix through finely chopped cauliflower or broccoli (I would use a food processor to save time and an aching wrist here).

Alternate protein/vegetarian/vegan – If you aren’t a fan of smoked salmon, you could use canned tuna, flaked chicken or a can of beans for a vegetarian version.

I haven’t tested a vegan version yet, but I have had success in the past using finely chopped tofu in frittatas, so you could try that instead of the egg.

Buckwheat and salmon baked eggs - to her core

Buckwheat and salmon baked eggs - to her core

And before I sign off – I have exciting news about the site. I’m currently in the process of redoing the layout and design, so the next time you visit it’ll be looking all schmick and fancy! The new site was designed with the intention of making it more user-friendly for all of you so that you can easily find what you are after.

Along with new wholefoods, plant-based recipes that I’ll continue to post, I’m also going to be including a lot more tips, guides and advice on how to easily incorporate more wholefoods into your diet, and there will be new pages directly solely to this.

And – it gets better! – as a special treat I have written an eBook which will be going out to all my subscribers (for free!) when the new site launches. The eBook will detail why it’s important to include wholefoods in your diet and how to do it, so make sure you’re signed up to the newsletter to get it first!

Buckwheat and salmon baked eggs - to her core

And lastly, I hope you all have a lovely day with your mother’s on Sunday (or a lovely day regardless for those that won’t be with their mother’s for whatever reason) – D x

 

 

Save Print
Buckwheat and smoked salmon baked eggs
 
Ingredients
  • 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
Instructions
  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.
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.
Nutrition Information
Calories: 1764 Fat: 80g Saturated fat: 35g Unsaturated fat: 39g Carbohydrates: 172g Sugar: 34g Sodium: 3973mg Fiber: 23g Protein: 105g Cholesterol: 1209mg
3.3.3070

Filed Under: Breakfast, Recipe Tagged With: buckwheat, coconut cream, eggs, garlic, kale, mint, salmon, tahini, tamari

« Brunch ideas for Mothers Day
Fudgy chocolate-hazelnut truffles »

Comments

  1. Josefine says

    May 7, 2015 at 8:24 pm

    Oh my… So many nice things in one post.
    First off: When I saw the picture of this on my Bloglvin feed I was SOLD. This looks so amazing. I love the addition of salmon – that is seriously the best fish ever!
    And I can’t wait to see your new layout – how exiting!
    And you book?! Wow – that’s amazing. I can’t wait for that one either. So cool!

    Reply
  2. Katie @ Whole Nourishment says

    May 8, 2015 at 12:25 am

    What a great BLD (brunch, lunch, dinner) dish! I need more of these baked egg dishes that feed a crowd as well as 2 people in my repertoire. And can’t wait to see the new site and e-book!!!

    Reply
  3. laurasmess says

    May 11, 2015 at 12:09 pm

    Just gorgeous D! I love wholesome, tasty recipes like this that don’t take hours to cook. The coconut tahini dressing had me swooning! Definitely bookmarked to cook soon. Love the blog facelift too – it’s clean, beautiful and shows off your photos perfectly xxx

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

About Me small
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS

search

Lightroom presets

wholefood how to tall

GET YOUR FREE EBOOK!

How to stock a wholefoods pantry - to her core
wholefood how to tall
logo
Food Advertising by

browse recipes

  • Healthy cacao pops made from activated buckwheat || to her coreCacao pops
  • Savoury veggie loaf (aka paleo "bread")
  • A weeks worth of healthy, delicious porridge pots - to her coreA weeks worth of porridge pots
  • Delicious sweet potato fritters topped with garlicky greens, a poached egg and pestoSweet potato fritters with garlicky greens, poached eggs and pesto

Featuring Top 4/54 of Breakfast

Sign up here!

logo
Food Advertising by

archive

Copyright © 2025 · tohercore.com