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Breakfast
Multi-grain Porridge with Poached Egg and Herbs
A hearty multi-grain porridge topped with a poached egg, parmesan, and olive oil, easily assembled from pre-prepped ingredients.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Strain the fresh egg and pour it into a small ramekin.
2
Bring water to a boil, add a tablespoon of vinegar, gently slide the egg in, and release it from the bottom if it sticks.
3
Drop in the second egg right after and simmer for 3–4 minutes over gentle bubbles.
4
Transfer the eggs to cold water to rinse off the vinegar; they can then be kept in warm water until serving.
5
Combine the pre-cooked porridge base with milk and chicken broth, heat through, and stir in the parmesan and finely chopped parsley.
6
Plate the porridge and top with the egg, extra parmesan, black pepper, and a drizzle of olive oil.
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