Gradually the chicken eggs in my fridge were substituted with quail eggs, instead of putting butter on my buckwheat porridge for breakfast, I use high quality extra virgin olive oil and of course the list could go on and on and on, but I will leave that for the future posts.
Here we have a very simple dish to make. I still have some of the balsamic vinegar reduction in the fridge from last week and the day before I had boiled more buckwheat, thinking about using it for the brunch on Sunday.
Et voila! All is done. Toss the buckwheat with spinach, add the quail eggs and serve drizzled with balsamic vinegar reduction.