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Poached egg with sour cream blini
Poached egg with sour cream blini
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Delightful gourmet brunch featuring poached eggs and savory blinis for six.
Ingredients:
  • 312.50 ml wholemeal flour
  • 8g sachet instant dry yeast (see note)
  • 4.50 gm white sugar
  • 2.40 gm salt
  • 9 eggs
  • 300g Light Sour Cream
  • 257.50 gm milk
  • 1 bunch chives, chopped
  • 2 tsp horseradish cream (see note)
  • 20.00 gm butter, melted
  • 20.00 ml white wine vinegar
  • baby spinach, to serve
Instructions:
  • In a large bowl, mix together flour, yeast, sugar, and salt. Create a well in the center of the mixture. Separate 3 eggs, then add the egg yolks, 2/3 cup of sour cream, and milk to the flour mixture. Whisk until a smooth batter forms. Cover with plastic wrap and let it sit in a warm place for 30 minutes or until doubled in size.
  • Whip egg whites with an electric mixer until stiff peaks form. Gently fold them into the yeast batter along with half of the chives. Mix horseradish cream and the remaining 1/3 cup of sour cream together, then refrigerate.
  • 1. Preheat a non-stick frying pan over medium heat and add a touch of melted butter. Pour in 1/4 cup of batter and cook for about 2 1/2 minutes until golden brown. Flip and cook for another minute until done. Transfer to a plate, cover, and keep warm. Repeat with the rest of the batter, greasing the pan as needed.
  • Start by bringing a large saucepan of water to a boil, then add vinegar and a pinch of salt. Once boiling, lower the heat to achieve a gentle simmer. Crack one of the remaining six eggs into a small bowl to ensure the yolk remains intact. Create a whirlpool in the water using a large spoon and carefully tip the egg into the centre. Poach the egg for 4 minutes and then, using a slotted spoon, transfer it to a plate. Repeat this process with the remaining eggs, one at a time.
  • On each plate, arrange 2 blini. Add baby spinach, a poached egg, and a dollop of horseradish cream on top. Finish with the rest of the chives and serve.

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