Blinis with poached egg and hollandaise
- 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
Preheat the oven to 200C/400F/Gas 6.
Place the blinis on a baking tray and bake for eight minutes in the oven.
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.
Very slowly add the melted butter while blending.
Slowly add the cream then the hot water in the same way.
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.
Serve two piles of blinis with a poached egg on each and some of the hollandaise spooned over. Garnish with chopped radish.