Herbed Buckwheat Waffles with Sautéed Mushrooms and Eggs
recipe

A gluten-free delight, these buckwheat waffles are infused with fresh herbs and served with sautéed mushrooms and sunny-side-up eggs. Perfect for a tasty adult snack or a lovely brunch.
Preparation Time: 30 minutes
Serving Size: 4

Ingredients:

- ¾ cup buckwheat flour
- ½ cup plain yogurt (or dairy-free oat yogurt)
- ¾ cup water
- 2 eggs
- 1 tsp baking powder
- Salt to taste
- 3 tbsp chopped fresh thyme
- 3 tbsp chopped fresh parsley
- 3 tbsp chopped tarragon
- Butter or olive oil for cooking

Instructions:

1. In a bowl, mix the buckwheat flour, baking powder, and salt.
2. Add the eggs, yogurt, and water, and stir until you have a smooth batter.
3. Fold in the chopped herbs and mix well.
4. Preheat the waffle maker and lightly grease it with butter or olive oil.
5. Pour the batter into the center of the waffle maker and cook according to the manufacturer's instructions, until the waffles are golden brown.
6. Meanwhile, prepare the sautéed mushrooms and sunny-side-up eggs.
7. Serve the waffles topped with the sautéed mushrooms and eggs.
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 10 g
- Carbohydrates: 30 g
- Fat: 10 g
- Fiber: 3 g
- Salt: 0.5 g

Reviews: 3.3 (4436 reviews) ★★★★★ share