Serves 1
Time: 5 mins
~ low FODMAP ~ failsafe ~ low salicylate ~ low amine ~ dairy free ~ gluten free ~
Ingredients
1 cooked buckwheat pancake (recipe here)
1 egg
1 tsp canola oil (a)
1 pinch salt
3 chives
Foodnotes
(a) Use canola oil that has no antioxidants (no 310-312, 319-321)
Instructions
- Heat canola oil in a small frying pan on moderate-high heat
- Using a large glass cut a hole out of the centre of the pancake
- Place the pancake into the frying pan and then crack the egg into the hole
- When the egg white has almost finished solidifying, flip the egg and pancake over to seal the other side. Cook until the egg shite has completely solidified
- Serve immediately with a sprinkle of salt and fresh chives
Personal Notes
I made this recipe up in a fit of inspiration when I came home hhungry and couldn’t wait to cook dinner. I also happened to have buckwheat pancakes and eggs in the fridge. It is quite filling for a snack, so I imagine they would also make a yummy cooked breakfast for something different.