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.
Calories505.3kcal
Proteins23.3grams
Fats25.2grams
Carbohydrates44grams
1
Fry the Borodinsky bread until a crispy crust forms.
- Borodino rye bread: 100 g
2
Crack the eggs into a hot skillet and stir with a spatula until partially cooked.
- 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.
- Cauliflower: 40 g
- Baby spinach: 5 g
- Truffle oil: 5 ml
4
Place Borodinsky toast on a plate, add eggs on top, and garnish with cauliflower and spinach.
- Borodino rye bread: 100 g
- Chicken egg: 2 pieces
- Cauliflower: 40 g
- Baby spinach: 5 g
