“Delectable Russian Breakfast: A Mouthwatering Gluten-Free Experience”
Discover this delightful gluten-free Russian Breakfast recipe, combining traditional flavors with modern culinary techniques for a truly memorable meal. This recipe is perfect for special occasions or weekend brunches, and it's easy to prepare while offering an elegant presentation that will impress your guests.
Allergens
Eggs, Dairy (optional)
Ingredients
- 6 large eggs
- 1 cup milk (whole or skim, dairy or non
- dairy alternative)
- Salt and pepper, to taste
- 2 cups cooked buckwheat groats
- 4 oz smoked salmon
- 1 small red onion, thinly sliced
- 1 tomato, thinly sliced
- 1 cucumber, thinly sliced
- 1 tbsp fresh dill, chopped
- 2 tbsp olive oil
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste.
- Pour the egg mixture into the prepared baking dish and bake for 20 25 minutes or until set. Remove from oven and let cool slightly.
- While the eggs are baking, cook the buckwheat groats according to package instructions. Set aside.
- Arrange the smoked salmon, onion, tomato, cucumber, and dill evenly over the baked egg mixture. Drizzle with olive oil.
- Serve the Russian Breakfast hot or at room temperature, garnished with additional fresh dill if desired.
Chef’s Insight
The combination of flavors and textures in this gluten-free Russian Breakfast recipe creates a truly memorable dining experience.
Notes
Be sure to use fresh ingredients for the best flavor and texture in this gluten-free Russian Breakfast recipe.