Connelly Farms Tomato Toast Recipe

In a medium bowl whisk together buckwheat flour, all-purpose flour, baking powder, salt and sugar until evenly combined.

In a separate bowl whisk milk, 1 large egg and melted butter until smooth.

Pour the wet ingredients into the dry and stir gently until just combined — small lumps are fine. Let the batter rest 10 minutes to hydrate the buckwheat.

Cook pancakes

Use about 1/4 cup batter per pancake to form 3–4 pancakes (depending on desired size). Cook until bubbles form on the surface and edges set, 2–3 minutes, then flip and cook 1–2 minutes more until golden. Transfer to a warm plate and keep warm while you complete the rest of the dish.

While pancakes rest, core and thinly slice the tomatoes into 1/4" rounds or 1/2" wedges depending on preference. Place into a bowl.

Add the finely minced shallot, olive oil, lemon juice, basil, salt and pepper to the tomatoes. Gently toss to coat. Taste and adjust seasoning. Let sit 5–10 minutes so flavors meld.

Poach or fry the eggs

Choose poached or sunny-side-up. For poached: bring a pot of water with a splash of vinegar to a gentle simmer, swirl to create a vortex and crack each egg into a small cup then slip into simmering water. Cook 3 minutes for a runny yolk, remove with a slotted spoon and drain on paper towel. For sunny-side-up: heat 1 tsp butter in a nonstick skillet over medium-low, crack eggs in, season with 1/4 tsp salt and a grind of pepper, cover and cook until whites are set but yolks remain soft, ~3–4 minutes.

Warm the cooked pancakes briefly in a low oven (200°F / 95°C) or in a dry skillet 30–60 seconds so they are warm when assembled.

To assemble: place one buckwheat pancake on each plate (makes about 3–4 pancakes; scale as needed). Spread about 1 tablespoon crème fraîche over each pancake (or divide among two pancakes if serving two).

Top the crème fraîche with a generous spoonful of the marinated tomato and shallot mixture.

Nestle a poached or fried egg on top of the tomatoes. Sprinkle snipped chives (or extra basil) over the egg and finish with a pinch of sea salt and a grind of black pepper.

Serve immediately so the warm pancake, cool crème fraîche and juicy tomato combine with the runny yolk.