Rob Hobson August 01, 2018

Rob Hobson, Healthspan’s Head of Nutrition says: “Eggs are a true food hero that provide a good source of protein and contain almost every vitamin and mineral essential for life.  These nutrient goldmines are also one of the few foods that contain vitamin D, which has been shown to support the immune system. The green companions to this dish are both rich in folate and vitamin K, helping to maintain healthy blood and heart health.  Switching from white flour to buckwheat is a good way to add more fibre to your diet, benefiting digestion and promoting good heart health.”  

Ingredients

  • 160g buckwheat flour
  • 65g plain flour
  • 2 eggs
  • 600ml milk
  • 1/2 tsp salt
  • 30g butter, melted
  • 1 tbsp olive oil
  • 100g creme fraiche
  • 200g baby spinach
  • 1 lemon, zested
  • 100g asparagus
  • pinch chilli flakes
  • 4 eggs
  • salt and freshly ground black pepper

 

Method

  1. Whisk together the flours, eggs, milk and salt. Put the batter in the fridge for at least 2 hours to allow it to rest.
  2. When ready to serve, heat a pan over a medium heat. With a paper towel, rub a little butter around the pan, then add a ladleful of the batter. Let the galette brown on one side, then flip it over.
  3. Remove the galette from the pan and set it aside. Repeat until all the batter is used up.
  4. Cook the asparagus in boiling water until just cooked then drain and set aside.
  5. Poach 4 eggs by cracking them into simmering water for 3 minutes.
  6. Whilst the asparagus and eggs are cooking heat a pan over a medium heat and add the olive oil and spinach.
  7. Cook until the spinach is slightly wilted then remove from the heat and stir in the lemon zest.
  8. To assemble the galettes, place a tbsp of creme fraiche in the middle of the pancakes and season with salt, pepper and chilli flakes. Pile some wilted spinach on top of the creme fraiche and fold each side in and over the spinach to form a square. Place a few asparagus spears on top of the galettes and top with a poached egg.
  9. Finally season with a little more salt and pepper and a drizzle of olive oil.

 

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