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.
To cook poached eggs, make a funnel in boiling water with a whisk and carefully break two eggs, cook for 3-4 minutes.
Grate cucumber with suluguni cheese and season with sour cream.
Place cucumber and cheese salad, diced pickled beetroot, 2 poached eggs on a plate, drizzle with hot oil and Greek yogurt.