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Porridge with liver and eggs
1 serving
pre-cooked buckwheat porridge (1 cup buckwheat for
1. 5 cups water) mix with melted butter; pass through a meat grinder fried liver, toasted onions, hard-boiled finely chopped eggs, salt everything and mix. put a spig slightly beaten off by a metal pull and fry it a little on both sides. then pour porridge over it, and cover it with slices of speck from above. put the saucepan in the oven and bake until a golden crust forms.
pre-cooked buckwheat porridge (1 cup buckwheat for
1. 5 cups water) mix with melted butter; pass through a meat grinder fried liver, toasted onions, hard-boiled finely chopped eggs, salt everything and mix. put a spig slightly beaten off by a metal pull and fry it a little on both sides. then pour porridge over it, and cover it with slices of speck from above. put the saucepan in the oven and bake until a golden crust forms.
buckwheat - 2 glasses, bird's liver - 200 g, onions - 1 pc., butter - 2 tbsp. spoons, eggs - 2 pcs., speck (spig, stud) - 250 g, salt to taste
