Poached egg with sour cream blini

Create a gourmet breakfast for six with this poached egg and blini combination.

Combine flour, yeast, sugar and salt in a large bowl. Make a well in the centre. Separate 3 eggs. Add egg yolks, 2/3 cup sour cream and milk to flour mixture. Whisk to form a smooth batter. Cover with plastic wrap. Set aside in a warm place for 30 minutes or until doubled in size.
Using an electric mixer, beat eggwhites until stiff peaks form. Fold into yeast batter with half the chives. Whisk horseradish cream and remaining 1/3 cup sour cream together. Refrigerate.
Heat a heavy-based, non-stick frying pan over medium heat until hot. Brush with melted butter. Spoon 1/4 cup yeast batter into pan. Cook for 1 1/2 minutes or until golden. Turn over and cook for 1 minute or until cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter, greasing the pan as necessary.
Bring a large saucepan of water to the boil. Add vinegar and a pinch of salt. Reduce heat to low for a gentle simmer. Crack 1 of remaining 6 eggs into a small bowl (to ensure egg yolk is intact). Stir water using a large spoon until you have created a whirlpool. Tip egg into centre of whirlpool. Poach for 4 minutes. Use a slotted spoon to remove egg to a plate. Repeat with remaining eggs, 1 at a time.
Place 2 blini on each serving plate. Top with baby spinach, poached egg and a dollop of horseradish cream. Sprinkle with remaining chives and serve.

Source

1 1/4 cups wholemeal flour

8g sachet instant dry yeast

1 tsp white sugar

1 tsp salt

9 eggs

300g carton sour cream

1 cup milk

1 bunch chives, chopped

2 tsp horseradish cream

1 tbsp butter, melted

1 tbsp white wine vinegar

baby spinach, to serve

Food Storage Container Set