Pancake Blini with Parma Ham, Poached Eggs and Hollandaise
The recipe is from member Fairburns Eggs and was developed for them by Rachel Green.
- 15g butter
- 75g self-raising flour
- 50g wholemeal flour
- 1/4 tsp baking powder
- 2 Fairburn's medium free range eggs, separated
- 150ml milk
- Sea seat and freshly ground black pepper
- 8 slices Parma Ham
- 4 Fairburn's large free range eggs poached
- Hollandaise sauce: 2 Fairburn's large free-range egg yolks
- 125g cold unsalted butter, diced
- 1tbsp, lemon juice
- Sea salt
- A handful of washed rocket leaves
- A pinch of paprika (optional)
- Melt the butter in a non-stick frying pan (23cm) and keep to one side. Sift the flours into a mixing bowl with the baking powder and 1/4 tsp of salt and some black pepper. Mix together the egg yolks and milk. Make a well in the centre of the flour mixture and gradually beat in the liquid until you have a smooth batter then whisk in most of the melted butter.
- In a separate bowl whisk the egg whites to soft peaks and fold them into the batter.
- Heat the frying pan with the remains of the melted butter then pour in the batter. Swirl around to cover the base of the pan evenly and cook for 3-4 minutes over a medium heat unitl the underside is golden and bubbles appear on the top side, which should be almost set.
- Slide the blini out on to a dinner plate, then using an oven glove, upturn the pan onto the plate, then turn the pan and plate over to cook the other side of the blini for about 2 minutes. Remove from the pan on to a board.
- To serve cut the blini into 4 pieces and place them onto a warm serving plate and then top each slice with 2 slices of Parma ham, top with a warm poached egg and top with the Hollandaise sauce, scatter over the rocket and top the poached eggs with a little paprika.
- Hollandaise sauce: Place the egg yolks and lemon juice in a heat proof bowl, whisk well. Place the bowl over a pan of barely simmering water, making sure the bowl is not in direct contact with the water. Slowly whisk in the butter, a few cubes at a time, until the sauce begins to thicken, continue adding the butter, whisking all the time, adding a splash of water if the sauce becomes too thick. Once all the butter has been incorporated, season with a little sea salt and more lemon if necessary. Remove from the heat and keep warm until needed.
- Tip: if you can't use the egg whites up from the Hollandaise recipe straight away they will freeze.