Blinis with Poached Egg and Hollandaise

Warm blinis topped with perfectly poached eggs and a rich, creamy homemade hollandaise sauce finished with fresh radish garnish.

Vegetarian Breakfast Eggs Brunch

Estimated Nutrition

Calories

2485.4

kcal / serving

2485.4 kcal total

Carbs

26.5g

per serving

26.5 g total

Fat

251.8g

per serving

251.8 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

0.5

tsp

White Wine Vinegar

for hollandaise

White Wine Vinegar

for poaching water

Dairy

piece

Egg Yolk

free-range

250

Butter

melted

Double Cream

piece

Egg

free-range, room temperature

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

piece

Blinis

ready-made

Liquids

Water

hot

500

Water

boiling, for poaching

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

Vegetables

tbsp

Radish

finely chopped garnish

Method

Layer eggs on blini stacks, top with hollandaise, and garnish with radish.

Preheat the oven to 200°C.

Bake the blinis on a baking tray for eight minutes.

Blend egg yolks, lemon juice, vinegar, and seasoning in a food processor.

Slowly incorporate melted butter into the processor while blending.

Gradually blend in the cream followed by the hot water.

Simmer water and vinegar in a saucepan, create a whirlpool, and poach eggs for three minutes.