Spinach and Buckwheat Egg Bake


  • ½ cup buckwheat groats
  • 2 tbsp amaranth
  • 1 tsbp black chia seeds
  • 2 cups water
  • ¼ tsp salt
  • 1 small onion
  • 250 g baby spinach leaves
  • Salt & pepper to taste
  • 1 cup 1% fat cottage cheese
  • 50g extra sharp cheddar cheese
  • A very generous grating of nutmeg
  • 30g toasted walnuts, chopped
  • 2 eggs


  1. Preheat oven to 375F
  2. Bring water and salt to a boil. Add buckwheat groats, amaranth and chia. Cover, reduce heat and simmer for 10-15 minutes, stirring occasionally, until mixture is creamy and all water is absorbed.
  3. Meanwhile, in a non-stick skillet, cook onion, salt and pepper over medium heat until translucent. Lower heat, add spinach and stir until spinach is completely wilted, about 1 minute. Turn off the heat and set aside.
  4. In a mixing bowl, combine cottage cheese, sharp cheddar and nutmeg.
  5. Fold in spinach mixture and toasted walnuts. Mix until well combined.
  6. Divide buckwheat mixture between 2 oven safe dishes and spread evenly.
  7. Top with spinach and cheese mixture, make a little well to accomodate the egg.
  8. Crack the eggs in the little well, sprinkle with salt and bake in the oven for about 15-20 minutes or until the egg has set.

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