Smoked Salmon Blinis With Eggs

This classic breakfast recipe with a twist is perfect for a cosy breakfast in bed

For the blinis:
100g plain flour
1/4 tsp baking powder
1/4 tsp dried yeast
120ml warm milk 1 egg, separated
olive oil, for brushing

For the breakfast:
splash of vinegar
4 eggs
1/2 x 150g packet Boursin tomato, onion & chive
2 – 2 ½ tbsp milk
200g smoked salmon
chives, to garnish

Serves: 4 Prep: 15 mins plus rising
Cook: 20 mins


1.For the blinis: sift the flour and baking powder into a bowl. Mix together the yeast and milk, until well blended. Stir in egg yolk. Pour into the flour, stirring to create a smooth batter. Cover and leave in a warm place for approximately 1 hour, until risen.

2.Whisk the egg white until stiff and gently fold into the batter mixture. Grease a griddle or frying pan with a little oil and heat until piping hot. Drop spoonfuls of the batter into the pan, well spaced apart, and cook until the surface starts to bubble, then flip over and cook until golden. Transfer to a warm plate and keep warm.

3.Meanwhile for the breakfast, bring a pan of water to the boil and add a large splash of vinegar. Carefully crack the eggs into the pan and poach for about 3 minutes.

4.Quickly mix together the Boursin tomato, onion & chive and milk to create a thick pouring sauce and season well. Arrange 3 blinis on serving plates. Top with smoked salmon, then a poached egg and a big spoonful of the Boursin sauce. Snip over chives to garnish and season. Serve immediately.