I love to have these waffles for brunch with scrambled eggs cooked just right to keep some creaminess, using two eggs and adding the yolks left from the waffles preparation, that’s all… no cream nor milk added!

Also, a good smoked salmon or gravlax really makes the dish. In addition, a spoonful of good goat cheese, sprinkled with herbs or chive completes the brunch!

This recipe can be used also to make small pancakes (blinis).

Ingredients for the waffles, for 2 people:

2/3cup (85g) buckwheat flour, 1tsp baking powder,2/3cup (150ml) milk, 1/3cup (70g) cheddar cheese, grated, 2 egg whites, 1tsp mustard powder, salt and freshly ground black pepper, small handful chopped fresh chives

Preparation:

For the waffle, mix together the buckwheat flour, baking powder, a pinch of salt and freshly ground black pepper and the milk to make a smooth batter. Add the mustard powder, cheddar and chives and mix until well combined.

In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed. Gradually fold the whisked egg whites into the batter mixture using a metal spoon.

Having a waffle iron, pour enough batter amount as if making a regular waffle and cook as per directions.

In the meantime, prepare your eggs by cracking them directly in the pan and cook on a medium heat; to keep the scrambled eggs creamy, just keep beating them in the pan using preferably a wooden spoon or spatula until they are just starting sticking together in a creamy texture.

Serve by topping the waffle with the eggs on one side, the goat cheese on top of the eggs and the salmon on the other side.

savory-buckwheat-waffle.jpg

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