Eggs, Eggs benedict

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.

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