Kale & Buckwheat Waffles with Eggs

Kale & Buckwheat Waffles with Eggs from Nordic cookbook #recipe #vegetarian #eggs #cookbook #food


We recently discovered the amazing and beautiful Nordic Light cookbook that focuses on Scandinavian cuisine. We love everything about this book, from the fresh, healthy recipes to the light and airy photography and design. Everything looks so tempting!

Did you know buckwheat is gluten free? According to author Simon Bajada, “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.”

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.


Excerpt and photo printed with permission from Simon Bajada, Nordic Light: Lighter, Everyday Eating from a Scandinavian Kitchen, published by Hardie Grant Books August 2016.


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