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.
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.
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.
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.