Kale & Buckwheat Waffles with Eggs
  • 4 eggs
  • 175 g (6 oz/ 1 ¾ cups) buckwheat flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 300 ml (10 fl oz) buttermilk, whisked
  • 4 tablespoons coconut oil or melted butter
  • 1 large egg
  • 30 g (1 oz) kale leaves
  • Smoked Bockling, Mackere,l or bacon rashers (slices)
  • Thyme sprigs, leaves picked
  1. Preheat the waffle maker. If desired, preheat the oven to 120°C (250°F/Gas ½) to keep the waffles warm until you’re ready to serve.
  2. Whisk together the buckwheat flour, baking powder, bicarbonate of 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).
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. To serve, divide the waffles between plates and top with the eggs, your side of choice and a few thyme leaves.
Recipe by The Taste Edit at https://thetasteedit.com/kale-buckwheat-waffles-with-eggs/