Ingredients

• 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

Directions

• 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.