- 4 ready-made blinis
- 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
- 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
- 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.