Mouthwatering Vegetarian Russian Breakfast: A Sumptuous Sensory Experience

Allergens

Eggs, Dairy (Feta cheese)

Ingredients

• 1 cup vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 cups kasha (roasted buckwheat groats)
• 4 cups water or vegetable broth
• Salt and pepper to taste
• 4 large eggs
• 1 tbsp white vinegar
• 1 lb fresh spinach, cleaned and chopped
• 2 cups cherry tomatoes, halved
• 1 medium cucumber, thinly sliced
• 1 small red onion, thinly sliced
• 8 oz feta cheese, crumbled

Instructions

1. In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened and golden, about 5 minutes.
2. Add the minced garlic to the pan and cook for an additional minute until fragrant.
3. Stir in the kasha and toast for 2 3 minutes, allowing it to absorb the flavors of the onion and garlic.
4. Pour in water or vegetable broth, season with salt and pepper, cover, and simmer for about 15 minutes until the kasha is tender and cooked through. Remove from heat and let stand for a few minutes.
5. Meanwhile, fill a saucepan with water and bring to a boil. Add vinegar to help eggs cook more evenly. Gently slide in the eggs one by one and cook for 4 6 minutes until desired firmness is achieved. Remove with a slotted spoon and set aside.
6. In a separate pan, wilt the spinach over medium heat for about 2 minutes. Season with salt and pepper to taste.
7. To assemble, divide the cooked kasha among four plates, creating a bed of warm, flavorful grains. Top each plate with a portion of the wilted spinach, cherry tomatoes, cucumber slices, red onion rings, and crumbled feta cheese.
8. Carefully place a soft boiled egg on top of each mound of ingredients and garnish with additional herbs if desired.

Chef’s Insight

To add an extra touch of luxury, drizzle a small amount of sour cream over the dish just before serving.

Notes

For added flavor and aroma, consider using homemade vegetable broth instead of water for cooking the kasha.