Mushroom buckwheat pancakes with poached egg and paprika hollandaise

Method

1. Put the mushrooms in a large frying pan over a medium-high heat and cook for about 5 minutes until they release their liquid, turn golden and start to stick to  the pan. Add 20g butter, season with salt and pepper, then add the thyme. Cook for 2 minutes, stirring, then cover with a lid and remove from the heat to continue steaming.
2. Make the pancake batter by whisking the buckwheat flour with 1 egg, the milk and a pinch of salt and pepper in a bowl to make a smooth batter (you can use a stick blender). Set aside.
3. For the hollandaise, melt the butter in a small pan. Meanwhile, whisk the egg yolk and vinegar in a medium bowl. Put the bowl over a pan of gently simmering water (don’t let the bowl touch the water) and cook, whisking constantly, for 5-8 minutes until pale and thickened. Remove the pan from the heat (leaving the bowl on top), then slowly whisk in the warm melted butter. Season with the paprika and a little salt. Thin the consistency with 1-2 tbsp hot water if needed, then leave over the pan of water off the heat to keep warm, stirring occasionally, while you cook the pancakes and eggs.
4. Heat a tiny drizzle of oil in a non-stick frying pan over a low-medium heat, then add a ladleful of batter and cook for 3 minutes until golden underneath. Flip and cook for another 2-3 minutes until golden on the other side, then transfer to a warm plate and cover with a tea towel to keep warm. Repeat with the rest of the batter to make 8 pancakes.
5. 5 Fill a pan with water, add 1 tbsp vinegar and bring to a gentle simmer. Crack an egg into a teacup, then slide it into the water. Repeat with the remaining 3 eggs. Cook for 2-3 minutes until the whites have set and the eggs have risen to the surface. Remove with a slotted spoon and leave to drain on kitchen paper. Season with salt and pepper.
6. Divide the mushrooms among the pancakes and roll up, putting 2 on each plate. Top each pancake with an egg, then spoon over some hollandaise. Sprinkle with more thyme leaves, paprika and black pepper, then serve.