From above the dish presents a trio of buckwheat pancakes topped with glistening poached eggs. The egg yolks, when pierced, spill onto the pancakes mixing with the vibrant green flecks of the zesty hollandaise. The picture-perfect brunch is completed with a sprinkle of bright chive greens and a side of roasted tomatoes.

Buckwheat Pancakes with Poached Eggs and Chive Hollandaise

Name: Buckwheat Pancakes with Poached Eggs and Chive Hollandaise
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Cuisine: American
Ingredients: chives, 12 chopped; organic eggs, 2; buckwheat flour, 100 grams; milk, 160 milliliters; white vinegar, 1 teaspoon; unsalted butter, 50 grams; egg yolks, 2; Dijon mustard, 1 teaspoon; lemon juice, 1 tablespoon; cherry tomatoes, 6; Olive oil, for drizzling; Salt and Pepper, to taste

Category Brunch

Prep 20 minutes

Cook 40 minutes

Style American

Technique Blending

Diet Friendly Low-Carb

Daily Recipe: January 06, 2024

The charm of this satisfying dish lies in its simplicity. An American classic gets a fresh twist with the use of perfectly cooked poached eggs topped with a zesty mustard-chive hollandaise and served over traditional buckwheat pancakes.

Ingredients (for 2)

Chives - 12 - chopped
Organic eggs - 2
Buckwheat flour - 100 grams
Milk - 160 milliliters
White vinegar - 1 teaspoon
Unsalted butter - 50 grams
Egg yolks - 2
Dijon mustard - 1 teaspoon
Lemon juice - 1 tablespoon
Cherry tomatoes - 6
Olive oil - - for drizzling
Salt and pepper - - to taste

Preparation

Step 1 - 🥣🥛🧂

Combine buckwheat flour and milk. Season with salt and whisk until smooth. Set aside to rest for 30 minutes.
Step 2 - 🥚🌿🍋

In a blender, combine egg yolks, Dijon mustard, lemon juice, and half of the chives. Blend until smooth.
Step 3 - 🍳🧈🥄

In a small pan, melt the butter until it starts to sizzle. Slowly add the hot butter to the egg yolk mixture, blending until the sauce thickens. Season with salt and pepper and set aside.
Step 4 - 🍅🔥⏲️

Brush the cherry tomatoes with olive oil, season with salt and pepper, and roast in a preheated oven at 200°C for about 10 minutes or until slightly charred.
Step 5 - 🥚💧⏲️

Bring water to a simmer in a large, shallow pan. Add vinegar. Crack each egg into a cup, then gently slide into the simmering water. Cook for 3-4 minutes for a runny yolk, then remove with a slotted spoon.
Step 6 - 🥞🔥⏲️

Heat a non-stick frying pan over medium heat. Pour batter to make your pancakes, flipping once until golden brown and cooked through.
Step 7 - 🥞🍳🌿

Stack the pancakes on two individual plates. Top each pancake with a poached egg and generous spoonfuls of the chive hollandaise. Scatter leftover chives over the top and serve immediately with the roasted tomatoes.

Additional

For a gluten-free option, you can replace buckwheat flour with any gluten-free flour of your choice. And for getting the kids involved, they can help with whisking the pancake batter and setting the table for brunch. The history of pancakes dates back to ancient times and they're enjoyed in many cultures with various toppings and fillings making it one of the most versatile breakfast dishes.