Benedict with yogurt and spicy butter
Ingredients
Servings 1- eggs 2 pcs.
- Greek yogurt 70 g
- toast 1 pc.
- hot oil 20 g
- olive oil 15 g
- cayenne pepper 7 g
- smoked paprika 3 g
- cucumber and suluguni salad 60 g
- cucumber 30 g
- 10 g of beauty
- Smetana 10 g
- garlic 5 g
- cilantro 2 g
- chili green 3 g
- pickled beets 15 g
- beetroot 15 g
- balsamic cream 10 g
Cooking
Step 1
Bake the beets in foil with olive oil at 180°C for an hour and a half, then marinate with balsamic cream. Fry the toast from grain bread in a pan.
Step 2
To cook poached eggs, make a funnel in boiling water with a whisk and carefully break two eggs, cook for 3-4 minutes.
Step 3
Grate cucumber with suluguni cheese and season with sour cream.
Step 4
Place cucumber and cheese salad, diced pickled beetroot, 2 poached eggs on a plate, drizzle with hot oil and Greek yogurt.