How about these grain free chia breads with smoked salmon, smashed eggs and sauerkraut to kickstart your morning?
What kind of cook are you? Spontaneous and impromptu? Adventurous and curious or perhaps you prefer to stick to your classics? Those signature dishes that when placed in front of your hungry rabble, they say ‘you’ve smashed it again.’
There’s no right or wrong. I’m definitely all three. What matters to me is that I enjoy the whole process of eating. From picking the finest seasonal veggies in the farmers’ market, food dancing in my kitchen, right through to the first bite.
This is a breakfast I fall back on time and time again. Homemade grain free chia breads with smoked salmon and smashed eggs. Inspired by one of my favourite recipes by Donna Hay. Sometimes I like to add avocado, today some gut friendly raw sauerkraut. Both equally delicious.
Grain free chia breads
- 55g of flax seeds
- 55g of chia seeds
- 2 tablespoons of coconut flour
- 2 eggs
- 60ml of extra virgin olive oil
- 5 sun dreid tomatoes, finely chopped
- 1 tablespoons of coriander, finely chopped
- 1 teaspoon of bicarbonate of soda
- Pinch of salt
- 3 tablespoons of my wholegrain mustard mayonnaise
- 3 eggs
- 3 slices of smoked salmon
- 3 tablespoons of sauerkraut
- Cracked black pepper
- Few sprigs of dill
Grain free chia breads
Place the flax and chia seeds in a high speed blender like a Vitamix and blitz for 10 seconds until it resembles a flour texture. Add the bicarbonate of soda and coconut flour.
Crack open the eggs into a deep bowl. Add the extra virgin olive oil, sun dried tomatoes, coriander and whisk with a fork. Add the dry to the wet ingredients. Season with a pinch of salt and pepper and mix well. Allow to stand for 2 minutes to thicken.
Line a baking sheet with greaseproof paper. Split the grain free flatbread mix into 3 and using a spatula flatten into oval shapes about 1cm thick. Place in the oven for about 15 minutes. Flip over after 10 minutes to ensure even cooking. Remove from the oven and allow to cool slightly
Meanwhile boil the eggs. Place a pan on the hob, when simmering add the eggs, 5 minutes for a hard white and slightly runny yolk but feel free to adjust the times to your liking. Remove from the heat, plunge into cool water. Tap the shell and peel.
Top each grain free chia bread with 1 teaspoon of wholegrain mustard mayonnaise (or plain if you prefer), smoked salmon, a boiled egg, sauerkraut, cracked black pepper and a little dill.
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