Egg and Bacon Blinis

Egg and Bacon Blinis
25 Mins
Prep time
45 Mins
Cooking time
Serves 4

What you need

  • 125g PHILADELPHIA Block Cream Cheese, softened
  • 1 tablespoon maple syrup
  • 1 cup self-raising flour
  • 2 tablespoons sugar
  • 1/4 teaspoon bicarbonate of soda
  • 1 egg, lightly beaten
  • 3/4 cup (185ml) milk
  • 1 teaspoon lemon juice
  • 30g butter, melted
  • butter, extra, for greasing
  • 1 tablespoon vinegar
  • 4 eggs
  • 4 rashers rindless bacon, trimmed and cut in half
  • maple syrup, extra to serve

How to make it

  1. COMBINE PHILLY and maple syrup in a small bowl and mix until smooth. Set aside.
  2. SIFT flour, sugar and soda into a medium bowl. Make a well in the centre of the dry ingredients and add egg, milk, lemon juice and butter. Whisk to form a smooth batter. Grease the base of a frying pan with extra butter. When the butter bubbles, drop 1 1/2 tablespoons of mixture into pan at least 2cm apart. When air-bubbles form on top of blinis, turn and cook until well browned. Remove and keep warm. Repeat for remaining mixture to make 8.
  3. BRING a shallow pan of water and the vinegar to the boil. Crack one extra egg into a cup, keeping yolk intact. Stir around edges of pan with a wooden spoon in one direction to create a whirlpool. Carefully slip egg into the middle of the pan and gently simmer for 3-4 minutes or until yolk is softly boiled. Remove with slotted spoon and keep warm. Repeat for remaining eggs.
  4. MEANWHILE, wipe out frying pan with paper towel. Add bacon and cook over medium heat until lightly crisp. Drain on paper towel.
  5. ARRANGE 2 blinis on each serving plate. Spread blinis with PHILLY mixture, top with bacon, egg and drizzle with extra maple syrup.