Wash and drain green spelled.

Peel onion and chop finely.

Heat 1 tablespoon of oil in a saucepan and sauté the onion.

Add the green spelled and deglaze with the broth, simmer for about 10 minutes, then let it swell over a very low heat for about 20 minutes.

Wash the meat, pat dry and season with salt.

Heat 1 tablespoon of oil in a coated pan.

Fry the meat for 6–8 minutes on each side.

Cook the egg in boiling water for about 8 minutes.

Drain, rinse in cold water and peel off the peel.

Peel the carrots, grate them roughly and season with salt and pepper.

Wash, sort and drain the spinach.

Take the meat out of the pan, turn in the flaxseed and cut into slices.

Cut the cress from the bed.

Cut the egg into slices.

Distribute the green spelled in 2 bowls.

Spread the meat, carrots, spinach, eggs and cress on top, serve immediately.