Easter Brunch sorted in one fell swoop! A sweet and savoury baked egg dish that will please the masses…the figs on top are a must!
I love eggs. Three words I never thought I would have said so much (ok I say it pretty much every day!) . How I lived so long without them I will never know. Sweet, savoury…straight up fried and my all time favourite for breakfast, lunch or dinner…frittata!
This baked pancake is far from what you might consider a pancake (spotted originally over at Green Kitchen Stories…, awesome inspirational blog with incredible photography and even more outstanding recipes!) but rather a more filling frittata that puffs up beautifully and looks just as pretty a day later. My little teeny tiny gripe with frittatas is that they shrink when left to cool. Fine with a slice but previous mini muffin like frittatas looks decidedly misshapen after a few minutes out of the oven.
I reckon this mix would work beautifully baked in a silicon muffin tray or silicon muffin cups. Perfect for a picnic.
Just as it is it makes for a delicious cold or warm lunch, be it sitting at your kitchen table, crossed legged on a picnic blanket or raising out to find some sunshine during your lunch break from the office, lunch box in hand. It’s my new go to breakfast with a little luxury on top…
Fresh figs are pricey in these parts but their owe so worth it. Sliced on top (and a couple extra in the accompanying salad), they become gooey, sweet and caramalised without even a hint of additional sugar lending any sort of hand.
The combination of the salty sundried tomatoes, fresh lightly sautéed chard and sweet figs held together in the baked eggy pancake is positively divine. If you’re stuck for something to make this Easter Sunday morning…guests or no guests I urge you to give this a whirl.
It’s not paleo as I used buckwheat flour and although I’m yet to try it I reckon taking out the buckwheat flour and replacing it with almond flour might work just perfectly…if anyone else tries it before I get a chance let me know! I’ll be sure to report back.
FYI – this is even more incredible with a drizzle of drippy all natural almond butter over the top!
Any Easter brunch or lunch plans?
Savoury Baked Pancake
Prep Time: 5 minutes
Cook Time: 25 – 30 minutes
Keywords: bake breakfast entree almond meal almond milk egg figs
Ingredients (2-3 servings)
- 3 large organic eggs
- 250ml (1 cup) non dairy milk (I used unsweetened almond)
- 30g (1/4 cup) almond flour
- 30g (1/4 cup) buckwheat flour
- 1 small white onion finely sliced
- 1 tsp melted coconut oil
- 5-6 sundried tomatoes – dry packed and rehydrated in water, finely chopped
- 2 large handful of rainbow chard (or spinach) roughly chopped + a small handful of leaves for topping
- 2-3 fresh figs sliced
- ¼ tsp Himalayan Rock Salt
- ¼ tsp black pepper
- 2 fresh figs sliced
- 2 large handfuls of chard roughly chopped
- 2 handfuls fresh strawberries sliced
- 1 – 2 tbsp toasted hazelnuts (or almonds)
- Squeeze of lemon juice
- Drizzle of balsamic
- Pinch of salt and pepper
Preheat oven to 180C (350F).
Saute onion in a pan with coconut oil for 3 minutes.
Add in chard or spinach and saute for 2 minutes longer.
Whisk together eggs, salt, pepper and non dairy milk (I used unsweetened almond), almond flour and buckwheat flour.
Mix together chard and onion with sundried tomatoes and place in an oven proof rectangular lasagna slice dish (I used a 10 * 6 inch) or 7 inch square or round.
Pour egg mixture over the top, place reserved leaves (chard or spinach) on top, lay fig slices on top and bake for 25- 30 minutes. Until browned, set and puffed up.
Set aside for 8-10 minutes before slicing. Store leftovers in the fridge for tomorrow’s breakfast, lunch or dinner!
Toss together all salad ingredients to serve on the side!