Table Fable

Curated by Maiia Alekseeva

  • Open post
    19 Apr 2026
    Oatmeal Bolognese
    Recently, a hearty breakfast was born. The idea is maximally simple - we take the sauce from pasta, add oatmeal and poached eggs, and everything is ready. Ingredients: 50g oatmeal (we take whole grains) 120g beef mince 150g mashed tomatoes 1 egg 1 tsp smoked paprika 1 clove garlic 1/2 tsp salt black pepper to taste 20g parmesan First, we fry the mince with garlic. Add tomatoes with spices, pour in oatmeal (if thick - a little water), cook until done. At the same time, we boil the eggs. When everything is ready - we put it on a plate, on top of the eggs and grated parmesan - voila! Macros 610 / 45 / 31 / 39 (a bit fatty, yes) #recipe #breakfast
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    Categoriesbreakfastitalian
    Tagsoatmealbolognesebreakfastheartyitalian
  • Open post
    27 Mar 2026
    Green buckwheat in carbonara style
    When the chef and I were going crazy with breakfasts at the Temp coffee shop, we came up with the idea of mixing cereals with pizza and pasta fillings. That's how green buckwheat in carbonara style was born (green buckwheat, because I was on a strict diet at the time and I really needed it in my product matrix). Anything can be considered breakfast if you put poached eggs on top, of course. Today I'll share with you a simplified version. Of course, if you want to go all out, you can fry some bacon, garlic, and add it to the sauce. Ingredients: 50g of dry green buckwheat 1 egg yolk 15g of parmesan (you can add another 15g on top of the dish if you want to celebrate) 5g of pink pepper 1 whole egg (for poaching) We cook the buckwheat in salted water, separately in a bowl we mix the egg yolk, 15g of parmesan, crushed pink pepper, 15ml of hot water from the buckwheat. At the same time, we cook the poached egg. We wait for the buckwheat to finish cooking (I like it when it's crunchy, not fully cooked), drain the water, leaving about 30ml at the bottom. We add our sauce with egg yolk to it, actively mixing it so that the egg yolk doesn't curdle completely (it's important - the saucepan shouldn't be on the fire, the heat from the buckwheat is enough to thicken the sauce). At this point, you can add fried bacon. For serving, I added spinach and orange oil. KBJU 360 / 22 / 16 / 36 (without bacon and with 15g of parmesan) #breakfast #recipe
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    Categoriesfoodrecipes
    Tagsbreakfastrecipebuckwheatcarbonarahealthy
  • Open post
    25 Mar 2026
    Marinated eggs (a twist on ajitsuke tamago)
    I discovered them only this year. I like to make breakfasts with an Asian twist around them (soy sauce, laoganma, teriyaki, sriracha, green vegetables, pods, sprouts are used), these eggs are also suitable for ramen. You can eat them warmed up or cold, as you like. For the marinade 200ml soy sauce (I buy basic pingodostovskiy) 200ml water 10ml sriracha 10ml apple vinegar 10g ginger 15g fresh garlic 5g hot pepper (can be fresh or dry) Optionally 15ml honey (I have sriracha in the recipe, it gives a bit of sweetness, but you can enhance it) 15ml mirin (you can replace apple vinegar with it) 5ml sesame oil 10g green onion The trick to these eggs is in the undercooked yolk, so - we boil water, throw eggs in the shell into boiling water, set the timer for 7 minutes (important), after this time, drain the boiling water, add cold water (you can leave the saucepan under cold running water, the eggs should not be hot, so they don't finish cooking from their own heat). We mix the marinade in a jar, peel the eggs, put them in the jar, wait 12 hours (or more) - that's it, our snack is ready. You can store it in the refrigerator for a week without any worries. #recipe
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    Categoriesfoodrecipes
    Tagsasian foodmarinated eggssnackrecipebreakfastramen