Millet Porridge with Cheese and Egg
Warm up with a bowl of millet porridge enriched with cheese and egg, offering a comforting and filling meal that's easy to digest.
- Time
- 10 min active · 25 min total
- Yield
- 2 servings
- Steps
- 6
Ingredients
- Millet 120 g
- Water 1.5 cup
- Milk 1.25 cup
- Salt 0.5 tsp
- Butter 30 g
- Russian Cheese 40 g
- Eggs 2 pcs
Directions
Step 1
Rinse the millet in warm water until the water runs clear.
Step 1
Soft-boil the eggs: place them in cold water, bring to a boil, and cook for 3 minutes. Cool under cold water, peel, and cut each in half.
Step 2
Put the rinsed millet into a pot and cover with cold water. Bring to a boil, skim off the foam, and cook over medium heat for 5 minutes, until the water is almost absorbed.
Step 3
Pour in the milk, add salt and 20 g of butter. Stir, reduce the heat to low. Cook for 10–12 minutes, stirring, until the porridge thickens and the millet is soft.
Step 4
Finely grate the cheese. Remove the porridge from the heat. Add the grated cheese and the remaining 10 g of butter. Stir until the cheese is completely melted.
Step 1
Divide the hot porridge between two plates. Place the soft-boiled egg halves on top of each serving.
TipYou can garnish the porridge with fresh herbs, a pinch of ground black pepper, nuts, or seeds.
