Scrambled eggs on Borodinsky toast with cauliflower and truffle oil

1 serving

15 minutes

This is how they prepare breakfast at the Moscow restaurant Burger & Pizzetta.

Energy value per serving

• Calories: 505.3
• Proteins: 23.3g
• Fats: 25.2g
• Carbohydrates: 44g

Ingredients

• Borodinsky bread: 100 g
• Chicken egg: 2 pc
• Cauliflower: 40 g
• Mini spinach: 5 g
• Olive oil: 10 ml
• Truffle oil: 5 ml

Cooking steps

1. Fry the Borodinsky bread until a crispy crust forms.

   Required ingredients:

   • Borodinsky bread: 100 g

2. Crack the eggs into a hot skillet and stir with a spatula until partially cooked.

   Required ingredients:

   • Chicken egg: 2 pieces

3. Slice fresh cauliflower into 1 mm thick slices and mix with baby spinach leaves. Dress with truffle oil. Add salt and pepper to taste.

   Required ingredients:

   • Cauliflower: 40 g
   • Mini spinach: 5 g
   • Truffle oil: 5 ml

4. Place Borodinsky toast on a plate, add eggs on top, and garnish with cauliflower and spinach.

   Required ingredients:

   • Borodinsky bread: 100 g
   • Chicken egg: 2 pieces
   • Cauliflower: 40 g
   • Mini spinach: 5 g