By Juanita Franco
In a medium saucepan, add 1 tablespoon of olive oil and heat over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the cooked millet to the saucepan with 4 cups of water. Stir to combine and bring to a simmer. Let it cook for about 10-15 minutes, stirring occasionally, until it reaches a creamy consistency. Season with 1 teaspoon of salt and 0.25 teaspoon of freshly ground black pepper.
While the millet is cooking, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the kale and sauté for about 5-7 minutes, until wilted and slightly crispy on the edges. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Fill a shallow pot with water and bring it to a gentle simmer over medium heat. Crack the eggs, one at a time, into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set and the yolks are still runny.
To serve, ladle the creamy millet porridge into bowls, top with a portion of sautéed kale, and place a poached egg on top. Sprinkle with additional black pepper if desired.
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This Breakfast Brunch Vegetarian recipe is ready in 35 minutes and features cooked millet, kale, eggs and other delicious ingredients. Contains 390 calories total.
In a medium saucepan, add 1 tablespoon of olive oil and heat over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the cooked millet to the saucepan with 4 cups of water. Stir to combine and bring to a simmer. Let it cook for about 10-15 minutes, stirring occasionally, until it reaches a creamy consistency. Season with 1 teaspoon of salt and 0.25 teaspoon of freshly ground black pepper.
While the millet is cooking, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the kale and sauté for about 5-7 minutes, until wilted and slightly crispy on the edges. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Fill a shallow pot with water and bring it to a gentle simmer over medium heat. Crack the eggs, one at a time, into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set and the yolks are still runny.
To serve, ladle the creamy millet porridge into bowls, top with a portion of sautéed kale, and place a poached egg on top. Sprinkle with additional black pepper if desired.
Calories per Serving: 390
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