step by step recipe with photo

Loose millet porridge with butter is the best garnish for an "aristocrat" egg. White cubes of salty feta cheese add spice, which can be enhanced with spices.

Cooking without poach is not difficult, although it will require some skill. Breaking the shell, you need to keep the yolk intact, and then, together with the protein, pour from the bowl into the funnel formed while stirring the hot water. Stir the water until the protein curdles and forms a compact mass.

To preserve a beautiful oval shape, culinary virtuosos pre-dip eggs in boiling water for a few seconds.

Ingredients

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

Preparation

1. Thoroughly wash the millet, fill it with cold water and cook until half cooked, adding a pinch of salt (you should not add too much salt, since the feta cheese is quite salty). The cooking time at this stage is 15 minutes over medium heat. While cooking 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. We continue to cook for another 3-5 minutes, after which we remove the pan from the heat. Let the porridge evaporate a little under a closed lid.

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

4. Put the poached egg in the center of the plate, carefully removing it with a slotted spoon.

3 best recipes

Millet porridge is not only tasty, but also very healthy. Those who regularly consume millet porridge have no problems with excess weight, heart problems, they are mostly in a good mood, plus excellent skin and luxurious hair. And this is not the whole 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 gaze to such a simple and healthy food as millet cereal 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, we measure the required amount of millet. For a family of two or three people, one glass of millet is enough, for a larger number of people or for lovers of millet, we measure out one and a half glasses.

• As you know, millet is obtained from millet, and the store usually receives an already refined product without flakes. But in any case, it is advisable to sort the millet in order to remove unrefined grains or accidentally trapped pebbles.
• Pour boiling water over the sorted cereals. Do not be lazy, and do not just rinse the millet with water, but pour boiling water over it. In this case, millet porridge will turn out yellowish and without a specific taste. You must admit that it is not at all difficult to heat a liter of boiling water, but the porridge will come out much tastier.

• Stir the cereals with a spoon so that the dust moves away from the millet better, we carefully drain the water.
• Put the washed millet in a saucepan with a thick bottom, pour cold water. If there is, then we use purified or structured water. If not, regular drinking water will do.

• We put the pan on the fire, do not forget to add salt to the porridge. I always put a teaspoon of salt, the porridge turns out to be 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 boils quietly. Cover the pan with a lid.
• Cook millet porridge for 10 minutes. Usually millet is almost ready by this time. Let's try. If the grains are still dense, then cook for an additional 2-3 minutes until tender.

• Turn off the heat, put butter in the millet porridge. How much oil exactly depends on you. This is just the case when you can't spoil millet porridge with butter. If someone is on a diet, then there is nothing to be done, and the oil will have to be abandoned.

• Gently mix the porridge - it is useful for the grain to "breathe air", cover the pan with a lid and leave it to stand for ten to fifteen minutes.
• Put the slightly cooled millet porridge on plates, additionally put a small piece of butter. That's all, as you can see, the recipe for millet porridge is extremely quick and simple.
• Put the slightly cooled millet porridge on plates, additionally put 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, then it is better to cook it in milk. In this case, see the following recipe.

Millet porridge with milk

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



Ingredients:

• 1 glass of millet
• 2 glasses of water
• 2 cups 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 we should remember the recipe for millet porridge with pumpkin. The porridge turns out to be tender and fragrant, very much like children and adults, and small pieces of pumpkin are like pieces of the sun in every plate! You can cook such millet porridge in water or with the addition of milk.

Ingredients:

• 1 glass of millet
• 500 gr. pumpkin
• 2.5 cups water
• milk to taste
• sugar to taste
• a pinch of salt
• 30-40 gr. butter
• raisins, cinnamon (optional)

1. So, first, boil the chopped pumpkin in water, cook for 15 minutes.
2. While the pumpkin is boiling, we sort out my millet too. It is better not just to wash the millet, but to pour boiling water over it, as described in the first recipe. We drain the water.
3. Add well-washed millet to the half-finished pumpkin, cook the porridge under the lid for 15 minutes. We look further step by step

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

From the specified amount of ingredients, 4-5 servings of not thick porridge are obtained.

And so, sort out the millet. This is a painstaking and tedious occupation, so every time I tune in to this process :) Then rinse the cereals well, first in cold and then in hot water. Pour the cereal with a glass of water, 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 the already slightly boiled cereal with two glasses of cold water, when it boils, add salt and cook, stirring occasionally over low heat for 15-20 minutes.

Meanwhile, separately heat a glass of milk 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 to be tastier and more satisfying.

That's it, the porridge is ready!

After removing the porridge from the stove, I add the plum to the pan. butter and let it stand for a while, about 10-15 minutes.

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

For a bite with porridge, we love to eat a sandwich with butter and cheese, but this is not for everybody :)

Enjoy your breakfast!