Green spelt punch with waxy soft egg and chicken filet

Name: Green spelt punch with waxy soft egg and chicken filet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Green spelt; 1 Onion; 2 TABLESPOONS Oil; 400 ml Vegetable broth; 300 g Chicken filets; 7-10 Tbsp Salt; 2 Eggs (Gr. M); 300 g Carrots; 7-10 Tbsp Pepper; 100 g young spinach; 4 TABLESPOONS Linseed; 1 bed Cress

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

Noon,Dinner,hearty,fresh,Miscellaneous,Salads & Snacks,Meat & Poultry,very easy

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Green spelt
1 Onion
2 TABLESPOONS Oil
400 ml Vegetable broth
300 g Chicken filets
7-10 Tbsp Salt
2 Eggs (Gr. M)
300 g Carrots
7-10 Tbsp Pepper
100 g young spinach
4 TABLESPOONS Linseed
1 bed Cress

Directions

1
Wash the green spelt and let it drip off. Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan. Fry the onion in it. Add unripe spelt grain and deglaze with broth. CA. Let simmer for 10 minutes, then let it swell at very low heat for about 20 minutes.
2
Wash the meat, dab dry and season with salt. Heat 1 tablespoon of oil in a coated frying pan. Fry meat on each side for 6-8 minutes. Cook eggs in boiling water for about 8 minutes. Drain, rinse with cold water and peel off the shell. Peel and coarsely grate carrots. Season with salt and pepper, put aside. Wash, sort and drain the spinach.
3
Remove the meat from the pan, turn it in linseed and cut it into slices. Cut cress from the bed. Cut the eggs into slices. Spread green spelt in 4 bowls. Place meat, carrots, spinach, eggs and cress on top. Serve immediately.