Millet Porridge with Cheese and Egg

Directions

1. 1

   Step 1

   

   Rinse the millet in warm water until the water runs clear.

2. 2

   Step 2

   

   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.

3. 3

   Step 3

   

   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.

4. 4

   Step 4

   

   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.

5. 5

   Step 5

   

   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.

6. 6

   Step 6

   

   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.