Thursday, 11 December 2014


Chef Rachel Green is the Select Lincolnshire Champion and demonstrates at many of our events. A Lincolnshire farmer's daughter, Rachel had 20 years as a chef before developing a TV career. This is a bespoke Fairburns egg recipe from Rachel.


  • 15g butter
  • 75g self-raising flour
  • 50g whole meal flour
  • 1/4 tsp baking powder
  • 2 Fairburn's medium free range eggs, separated
  • 150ml milk
  • Sea salt and freshly ground black pepper
  • 8 sliced Parma ham
  • 4 Fairburn's large free range eggs poached
To Serve
  • Hollandaise sauce
  • A handful of washed rocket leaves
  • A pinch of paprika (optional)
  1. 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.
  2. In a seperate bowl whisk the egg whites to soft peaks and fold them into the batter.
  3. 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 until the underside is golden and bubbles appear on the top side, which should be almost set.
  4. Slide 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.
  5. 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 with the Hollandaise sauce, scatter over the rocket and top the poached eggs with a little paprika.
Hollandaise Sauce

  • 2 Fairburn's large free-range egg yolks
  • 125g cold unsalted butter, diced
  • 1tbsp. lemon juice
  • sea salt
  1. Place the egg yolks and lemon juice in a heat proof bowl, whisk well.
  2. Place the bowl over a pan of barely simmering water, making sure the bowl is not in direct contact with the water. 
  3. 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 to thick.
  4. Once all the butter has been incorporated, season with a little sea salt and more lemon if necessary.
  5. Remove from the heat and keep warm till needed.
TIP: If you can't use the egg whites up from the Hollandaise recipe straight away they will freeze.

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