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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

CaloriesProteinsFatsCarbohydrates

505.3

kcal

23.3g

grams

25.2g

grams

44g

grams

Ingredients

1serving

Borodino rye bread

100

g

2

pc

40

g

5

g

10

ml

5

ml

Cooking steps

1
Fry the Borodinsky bread until a crispy crust forms.
Required ingredients:
1. Borodino rye bread: 100 g

2
Crack the eggs into a hot skillet and stir with a spatula until partially cooked.
Required ingredients:
1. 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:
1. Cauliflower: 40 g
2. Baby spinach: 5 g
3. Truffle oil: 5 ml

4
Place Borodinsky toast on a plate, add eggs on top, and garnish with cauliflower and spinach.
Required ingredients:
1. Borodino rye bread: 100 g
2. Chicken egg: 2 pieces
3. Cauliflower: 40 g
4. Baby spinach: 5 g

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