Homely Millet Porridge Breakfast
This quick & homely millet porridge breakfast is not really a recipe, because it is just porridge served with luncheon meat and assorted porridge condiments :P However, despite the simplicity, the meal was surely delicious!! While waiting for the millet porridge to cook in the rice cooker, I fried sunny side eggs and luncheon meat. This made me reminisce the type of homely breakfast I woke up to at the onsen inns in Taiwan, so I served the breakfast individually on trays.
More Millet Porridge Ideas:
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Porridge condiments were swept clean from the supermarket shelves during the panic buying sprees prior to our semi lockdown (“circuit breaker”). I was too late to get my hands on these precious bottles of condiments as I was too lazy to join the crazy queues. Fortunately, the pickled mustard green (菜心罐头), fermented tofu (豆腐乳) and Ma Ling luncheon meat (午餐肉) were back on the shelves last week. Absence certainly made my heart fonder so I made this porridge right away.
The millet porridge was made in the rice cooker using the “porridge” function. So this makes this millet breakfast “set” extra quick & easy!
Homely Millet Porridge Breakfast Recipe
You can substitute millet porridge with regular rice porridge and the suggested porridge condiments with your own favourite ones.
Ingredients:
- 1/2 cup (100 grams) millet (小米)
- 1 litre water (stove-top) or 750 ml water (rice cooker) top up with more water whenever needed
- slices luncheon meat (spam)
- eggs, as many as you like
(A) Porridge Condiment
The following 3 items are used in this recipe. You can use other favourite porridge condiments such as braised peanuts, meat floss & picked mustard.
- Japanese seasoned enoki (nametake/なめ茸 ) stirred into the porridge
- pickled “cai xin” or mustard greens (菜心罐头)
- fermented tofu cubes (豆腐乳)
Directions:
- Cook the millet porridge using this recipe either on the stove-top or a rice cooker that has a porridge function.
- Cook sunny-side up egg(s). Grease a non-stick pan with oil and heat it to medium. Crack an egg into a small bowl and carefully pour the egg into the pan. Try to position the yolk in the middle surrounded by the egg white. After about two minutes, loosen the edges a bit, and let the egg cook for a few more minutes until the yolk is about half cooked. Set aside on a plate.
- Pan fry the luncheon meat. In the same pan, pan fry the luncheon meat until lightly seared on both sides. Set aside on a plate.
- Serve. Stir the seasoned enoki into the porridge. Serve with a side plate of fry eggs & luncheon meat, along with side saucers of pickled mustard green & fermented tofu cubes.
Cooking Note(s):
To make your sunny side eggs round, you can use an egg ring or a pancake pan.