Method

• 1.
  Preheat the waffle maker. Preheat the oven to 120°C/100°C fan-forced to keep waffles warm until you’re ready to serve.
• 2.
  Whisk the buckwheat flour, baking powder, bicarb and ¼ tsp fine salt in a bowl. In a separate bowl, whisk the buttermilk, coconut oil and 1 egg.
• 3.
  Pour the wet mixture into the dry mixture and stir together well to form a wet dough similar to a thick pancake batter.
• 4.
  Cover with plastic wrap and leave the batter to rest for at least 5 minutes, or up to 20 minutes (the longer you leave it, the better).
• 5.
  Wash the kale and pat dry, then tear the leaves from the stems. In batches, add the kale leaves to the heated waffle maker for about 30 seconds to par-cook slightly, then remove from waffle maker and set aside.
• 6.
  Depending on the size of your waffle maker, spoon in an appropriate amount of mixture and top with a few par-cooked kale leaves. Secure the lid and cook for 5-6 minutes until the waffle is no longer letting off steam and is golden and crispy.
• 7.
  Transfer cooked waffle to a plate and place in the oven to keep warm while you continue to cook the remaining waffle mixture (be careful not to stack waffles as you go, or they will lose their crispness).
• 8.
  While waffles are cooking, poach or boil the remaining eggs to your liking. Pull the flesh from the smoked mackerel. To serve, divide the waffles among plates and top with the eggs, mackerel and a few thyme leaves.