Ingredients
4 ready-made blinis
For the hollandaise
2 free-range egg yolks
½ lemon, juice only
½ tsp white wine vinegar
salt and freshly ground black pepper
250g/9oz butter, melted in a pan
50ml/2fl oz double cream
50ml/2fl oz hot water
For the poached eggs
500ml/18fl oz boiling water
50ml/2fl oz white wine vinegar
2 free-range eggs at room temperature
1 tbsp finely chopped radish, to garnish
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the blinis on a baking tray and bake for eight minutes in the oven.
3. To make the hollandaise, place the egg yolks, lemon juice and vinegar in a food processor. Season with salt and freshly ground black pepper and blend together.
4. Very slowly add the melted butter while blending.
5. Slowly add the cream then the hot water in the same way.
6. To make the poached eggs, simmer the water and vinegar in a saucepan. Swirl the water to create a whirlpool, then gently add the eggs and poach for three minutes. Remove with a slotted spoon.
7. Serve two piles of blinis with a poached egg on each and some of the hollandaise spooned over. Garnish with chopped radish.
