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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.
Ingredients
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