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Image / Editorial

What to Cook: Kale And Buckwheat Waffles with Eggs


by Meg Walker
03rd Mar 2017
What to Cook: Kale And Buckwheat Waffles with Eggs

Kale & Buckwheat Waffles with Eggs

Buckwheat is a great wheat replacement for those with gluten intolerances. It possesses a unique flavour and can be enjoyed cooked in its many forms – whether as flour, flakes or groats. I like to serve these with bockling ? a form of hot-smoked herring very similar to smoked mackerel – though if fish is not your thing for breakfast, they can also be served with bacon.

Serves 4

Preparation time: 15 minutes

Cooking time: 10 minutes

Ingredients
4 eggs

For the waffles
175g buckwheat flour
1? tsp baking powder
1 tsp bread soda
? tsp salt
300ml buttermilk; whisked
4 tbsp coconut oil or melted butter
1 large egg
30g kale leaves

To serve
smoked bockling, smoked mackerel or bacon rashers (slices)
thyme sprigs, leaves picked

Method
Preheat the waffle maker. If desired, preheat the oven to 120?C/gas mark – to keep the waffles warm until you’re ready to serve.

Whisk together the buckwheat flour, baking powder, bread soda and salt in a bowl. In a separate bowl, whisk together the buttermilk, coconut oil or melted butter and egg. Pour the wet mixture into the dry mixture and mix together well to form a wet dough similar to a thick pancake batter. Cover with plastic wrap and leave the batter to rest for at least 5 minutes, or up to 20 minutes (the longer you leave it, the better).

Wash the kale and pat dry, then tear the leaves from the stems. Add the kale leaves to the heated waffle maker in batches for 30 seconds or so to par-cook slightly, then remove from the waffle maker and set aside.

Depending on the size of your waffle maker, spoon in an appropriate amount of mixture and top with a few kale leaves. Secure the lid and cook for about 5-6 minutes, or until the waffle is no longer letting off steam and is golden brown and crispy. Transfer the cooked waffle to the oven to keep warm while you continue to cook the remaining waffle mixture (be careful not to stack the waffles as you go, as they will lose their crispness).

While the waffles are cooking, poach or boil the eggs to your liking. Fry or grill the bacon, if using, or pull the flesh from the smoked bockling or mackerel.

To serve, divide the waffles between plates and top with the eggs, your side of choice and a few thyme leaves.

Extracted from Nordic Light by Simon Bajada (Hardie Grant, approx €33), out now. Photography and styling by Simon Bajada.

 

 

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