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Millet porridge with egg recipe. Millet porridge with egg. Millet porridge with milk

Millet porridge with egg is a simple, unpretentious, but tasty and satisfying meal. Preparing this millet porridge is not at all difficult, but it turns out very tasty and aromatic. This recipe is ideal for cold seasons, since this porridge, due to its satiety, warms you up in the best possible way and gives the body additional strength to fight the cold. Pieces of bacon give ordinary millet a pleasant meaty aroma, and an egg makes the porridge even more satisfying. Serving this porridge is very tasty with a light vegetable salad or just with fresh vegetables.

List of ingredients

millet - 150 g
bacon - 70 g
onions - 1 pc.
eggs - 2 pcs
ground black pepper- taste
salt - to taste

Cooking method

Rinse the millet thoroughly and place it in a saucepan, add water in a ratio of slightly more than 1 to 2 and add salt. Heat to a boil, reduce heat and simmer under the lid until the porridge is ready.

Cut the bacon into not very small pieces. Place in a dry frying pan and render off the bacon fat. Add the onion cut into half rings and fry until the onion is golden brown. Remove from heat, add pepper and salt. Mix.

10 minutes before the porridge is ready, make 2 holes in the millet and pour one egg into each. Cover the porridge with a lid and leave it to cook. Chop the finished eggs into pieces directly into the porridge with a sharp knife and mix with the finished porridge. Place the porridge on plates and top each serving with onion and bacon.

Bon appetit!

3 best recipes

Millet porridge is not only tasty, but also very healthy. Anyone who regularly consumes millet porridge has no problems with excess weight, heart problems, and is mostly in a good mood, plus excellent skin and luxurious hair. And this is not the entire list of the benefits of millet porridge for our body, so you should not get carried away with fashionable overseas dishes, it is better to turn your attention to such simple and healthy food as millet porridge. So, I’m telling you how to cook delicious millet porridge.

Ingredients:

1.5 cups millet
3 glasses of water
1 tsp salt
40-50 gr. butter

First of all, measure out the required amount of millet. For a family of two or three people, one glass of millet is enough; for more people, or for millet lovers, we measure one and a half glasses.

As you know, millet is obtained from millet, and the store usually receives a purified product without scales. But in any case, it is advisable to sort through the millet to remove unpeeled grains or accidentally fallen stones.
Pour boiling water over the sorted cereal. Don’t be lazy and don’t just rinse the millet with water, but pour boiling water over it. In this case, the millet porridge will turn out yellow and without a specific taste. Agree, it’s not at all difficult to heat a liter of boiling water, but the porridge will come out much tastier.

Stir the cereal with a spoon so that the dust can be removed from the millet, and carefully drain the water.
Place the washed millet in a saucepan with a thick bottom and pour in cold water. If available, then use purified or structured water. If not, then regular drinking water will do.

We put the pan on the fire, do not forget to salt the porridge. I always add a teaspoon of salt, and the porridge turns out lightly salted. Add the amount of salt to your liking.
When the water in the pan boils, reduce the heat so that the millet porridge simmers gently. We cover the saucepan with a lid.
Cook millet porridge for 10 minutes. Usually by this time the millet is almost ready. Let's try. If the grains are still a bit dense, cook for an additional 2-3 minutes until done.

Turn off the heat and add butter to the millet porridge. Exactly how much oil is entirely up to you. This is exactly the case when millet porridge cannot be spoiled with oil. If someone is on a diet, then nothing can be done about it, and they will have to give up oil.

Gently mix the porridge - it is useful for the grain to “breathe air”, cover the pan with a lid and leave to stand for ten to fifteen minutes.
Place the slightly cooled millet porridge on plates and add a small piece of butter. That's all, as you can see, the recipe for millet porridge is extremely quick and simple.
Place the slightly cooled millet porridge on plates and add a small piece of butter. That's all, as you can see, the recipe for millet porridge is extremely quick and simple. It is ideal for preparing a side dish for meat, but if you want to enjoy millet porridge for breakfast, it is better to cook it in milk. In this case, look at the following recipe.

Millet porridge with milk

To start the day cheerful, full of strength and energy, there is nothing better than freshly prepared millet porridge with milk. This healthy dish is very simple to prepare, but there is one little secret, or rather two. So, read on to find out what is the secret of delicious millet porridge with milk.

Ingredients:

1 cup millet
2 glasses of water
2 glasses of milk
a pinch of salt
2 tbsp. Sahara
40 gr. butter
raisins, berries (optional)

Pumpkin millet porridge

If we talk about healthy nutrition, then first of all you should remember the recipe for millet porridge with pumpkin. The porridge turns out tender and aromatic, children and adults really like it, and small pieces of pumpkin are like pieces of sunshine in every plate! You can cook this millet porridge with water or with the addition of milk.

Ingredients:

1 cup millet
500 gr. pumpkins
2.5 glasses of water
milk to taste
sugar to taste
a pinch of salt
30-40 gr. butter
raisins, cinnamon (optional)

So, first boil the chopped pumpkin in water and cook for 15 minutes.
While the pumpkin is cooking, sort through and wash the millet. It’s better not to just wash the millet, but to pour boiling water over it, as described in the first recipe. We drain the water.
Add well-washed millet to the finished pumpkin and cook the porridge covered for 15 minutes. Let's look further step by step

It’s good, and most importantly healthy, to start the day with a plate of hot, freshly cooked porridge. Porridge for breakfast was often on our table, and with the arrival of a baby in the house, porridge is present in the diet every day.

From the specified amount of ingredients you get 4-5 servings of thin porridge.

And so, sort out the millet. This task is painstaking and tedious, so I tune in to this process every time :) Then rinse the cereal well, first in cold and then in hot water. Pour a glass of water over the cereal, bring to a boil and cook for 3 minutes, then drain the water and rinse the cereal with cold water. I do this in order to remove the bitter taste of millet. Then pour two glasses of cold water over the slightly boiled cereal; when it boils, add salt and cook, stirring over low heat for 15-20 minutes.

In the meantime, heat a glass of milk separately and add it after 15-20 minutes described above to the porridge.

Cook for another 2 minutes and add the beaten egg to the porridge, stirring vigorously. With an egg, the porridge turns out tastier and more satisfying.

That's it, the porridge is ready!

After removing the porridge from the stove, I add plums to the pan. oil and let it sit for a while, about 10-15 minutes.

Sweeten the porridge with sugar or condensed milk already in the plate to taste.

We like to eat a sandwich with butter and cheese as a snack with porridge, but this is not for everyone :)

Enjoy your breakfast!

step by step recipe with photos

Crumbly millet porridge with butter is the best side dish for an “aristocrat” egg. Snow-white cubes of salty cheese will add pungency, which can be enhanced with spices.

Preparing a dish without plowing is not difficult, although it will require some skill. When breaking the shell, you need to keep the yolk intact, and then, together with the white, pour from the bowl into the funnel formed by stirring the hot water. The water is stirred until the protein coagulates and forms a compact mass.

To preserve their beautiful oval shape, culinary virtuosos first dip the eggs in boiling water for a few seconds.

Ingredients

millet - 0.5 tbsp.
water - 2 tbsp.
salt - 1 chip.
butter - 20 g
chicken egg - 1 pc.
feta cheese - 50 g
ground black pepper - 2 chips.
parsley or basil for garnish

Preparation

1. Wash the millet thoroughly, add cold water and cook until half cooked, adding a pinch of salt (you shouldn’t add too much salt, since the feta cheese is quite salty). Cooking time at this stage is 15 minutes over medium heat. While preparing porridge, do not forget to stir it from time to time.

2. As soon as the millet porridge is half cooked and almost equal to the water level, add butter to it. Continue cooking for another 3-5 minutes, then remove the pan from the heat. Let the porridge evaporate a little with the lid closed.

3. Separately, heat water in a large saucepan to prepare poached eggs. Add salt to hot water (90 degrees) and use a whisk to make a funnel, beat the egg into it and cook for 2 minutes. Pour the hot porridge into a plate, add the diced cheese to it.