A while ago I talked about trying to eat less sweet breakfasts, to start off my search I trawled through lots of pinterest recipes, many paleo and similar websites coming up. One that caught my eye was the Healthy Foodie. I’ve had a few tweets back and forth with Sonia and I think she’s fab. For me this is what blogging is all about, making discoveries, friends, learning from each other and building relationships. I’ve been cooking recipes from other blogs recently to try and spread the love and I’ll be cooking some of Sonia’s up soon.
Now I’m calling this breakfast but I think this Spinach and Buckwheat Egg Bake would sit equally well (maybe even better) at home for dinner. I’ll be doubling it up for dinner for two ASAP. Obviously if you are having it for dinner don’t bother with the ‘chill overnight stage’ that’s just to save time in the morning silly! You can see my pictures are of one portion, but unless you are having it for brunch or dinner I would urge you to split it across 2 ramekins. I only managed to get through about 2/3 of my portion then put the rest in the fridge and ate it the next day with scrambled eggs. I ate the whole egg the first time as its the best bit, squishing it into the buckwheat, letting the yolk cover everything in yellow gooey goodness. Because of my struggle to get through it I’ve listed the recipe as 2 breakfast sized portions, therefore needing 2 eggs.
This buckwheat egg bake is a continuation of my recent obsession with Buckwheat, I made sweet breakfasts, biscuits and after this discovery I am completely committed to buying another bag, I love the stuff. This recipe is one of the things that really convinced me, it’s so filling and so full of flavour, go on give it a go!
Adapted from Spinach and Buckwheat Egg Bake The Healthy Foodie
- 70g buckwheat groats
- 250ml water
- ¼ tsp salt
- 1/2 small onion
- four frozen spinach balls defrosted
- Salt & pepper to taste
- 2 tbsp cottage cheese
- 20g parmesan
- A very generous grating of nutmeg
- 5 walnuts
- 2 eggs
- In a small saucepan bring the water and a pinch of salt to the boil. Add buckwheat groats then cover, reduce heat to a simmer and cook for 15 minutes, stirring occasionally. The Grouts should absorb all the water and be soft.
- Whilst your buckwheat simmers away, in a small frying pan dry toast your walnuts until the edges start to turn a darker brown, put to one side. Chop once cooled.
- Leave your frying pan on the heat and add the oil. Once the oil is hot cook the onion, seasoning as you do so. When the onion is soft, lower the heat, add spinach and stir until it is all warmed through together.
- In a jug mix together the cottage cheese, parmesan, walnuts and nutmeg. Adding the onions and spinach once cooked.
- Split the cooked buckwheat between 2 ramekins and make level. Pour your spinach mixture on top of the buckwheat and make a little dent in the middle ready for the egg. Leave in the fridge overnight.
- In the Morning, preheat your oven to 190'c and crack one egg into the dent you made in each ramekin.
- Once the oven has come to temperature bake for 20 minutes. I finished mine off with 2 minutes under the grill to crisp the edges and set the egg.
- Remove from the oven and sprinkle with toppings of choice.
Don’t worry if the buckwheat doesn’t absorb all the water you can always drain it, just make sure the buckwheat is soft-have a little taste!
After baking I sprinkled the top of mine with salt, pepper and paprika. I think a dash of Worcestershire sauce would be delightful too.