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Bacon blinis with fried egg recipe

Bacon blinis with fried egg recipe

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The batter for these fluffy Russian buttermilk blinis can be made in advance, so come morning all you have to do is fry them up with the eggs and bacon. Think of them as mini savoury pancakes, a breakfast of champions to get the weekend off to a great start. See method

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 453 calories / serving

Ingredients

For the blinis

  • 60ml buttermilk
  • 40ml water
  • 75g plain flour
  • 1/2tsp baking powder
  • pinch of salt
  • 2 small eggs, beaten
  • 25g melted butter, for cooking

For the eggs and bacon

  • 4 large eggs

For the eggs and bacon

  • 8 rashers streaky bacon
  • 25ml sunflower oil
  • salt
  • pepper
  • a few sage leaves

Each serving contains

  • Energy

    1895kj
    453kcal     23%

  • Fat

    25g 36%

  • Saturates

    8g 42%

  • Sugars

    1g 2%

  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 41.8g Protein 15.1g Fibre 2.5g

Method

The batter for these fluffy Russian buttermilk blinis can be made in advance, so come morning all you have to do is fry them up with the eggs and bacon. Think of them as mini savoury pancakes, a breakfast of champions to get the weekend off to a great start.

  1. Prepare the blini batter by sifting the flour, salt and baking powder into a large mixing bowl. Whisk together the buttermilk and water until smooth then whisk slowly into the flour, gradually, until smooth. Whisk in the beaten eggs, again, gradually until smooth.
  2. Heat tablespoons of the melted butter in a large frying pan over a moderate heat and cook large tablespoons of the batter until golden on one side. Flip and cook for another minute until golden, then transfer to a large piece of aluminium foil and wrap loosely to keep warm.
  3. After you have finished cooking all the blinis, heat the sunflower oil in a large frying pan over a medium heat and fry the eggs, seasoning them at the same time.
  4. Heat the grill to hot and grill the bacon for 3-4 minutes on both sides until golden and crispy. Add the sage leaves to the eggs once they are almost done and arrange a few pieces of bacon in the pan along with a couple of blinis before serving.

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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