Breakfast

Savory Millet Power Bowl with Garlicky Greens and Eggs

Original recipe by

Prep time: 5 minutes • Cook time: 30 minutes

Yields: 2 Servings

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Ingredients

  • 1 tablespoon extra virgin olive oil, divided
  • 1 tablespoon organic garlic, minced
  • 2/3 cup millet, coarsely ground
  • 1 1/2 cup unsweetened almond milk
  • 1 cup water
  • 5 ounces Earthbound Farm Organic Power Greens
  • 2 eggs, cooked to your preference
  • salt to taste
  • pepper to taste
  • hot sauce to taste

This twist on breakfast porridge comes to us from Ashley at Edible Perspective . Made with partially ground millet for a satisfying chew it’s topped with garlicky wilted greens and a perfectly cooked egg. Though ideal for a chilly winter breakfast, this power bowl doubles as dinner and will be sure to satisfy you to your core without weighing you down.

Place 2 teaspoons oil in a small/medium pot over medium-low heat.

Add 2 teaspoons garlic and cook for 2-3 minutes, until light golden brown, stirring frequently.

Stir in the ground millet with 1/4 teaspoon salt and cook for 2-3 minutes to lightly toast.

Slowly pour in the milk and water, then stir well. Raise heat to med-high and bring to a boil. Once boiling, reduce heat to medium and stir until smooth. Cover with a tight-fitting lid and reduce heat to a constant simmer. Cook for 8-10 minutes.

Remove the lid and stir well until smooth. Cook for another 1-3 minutes until creamy and thick, but pourable. (It will thicken quite a bit more as it cools.) If too thick, stir in more water.

While the millet cooks, heat a medium pot (or large pan) over medium-low and add 1 teaspoon oil.

Add 1 teaspoon garlic and cook for 2-3 minutes, until light golden brown, stirring frequently.

Stir in the greens and cook for 3-5 minutes until wilted. Stir frequently.

Portion millet into bowls. Top with greens, eggs, salt, pepper, and hot sauce, if desired.

To grind millet, place millet 1/3 cup at a time in a coffee/spice grinder. Grind coarsely, about halfway to flour. Repeat with remaining 1/3 cup. Alternatively, place 2/3 cup millet in your blender. Pulse until coarsely ground, about halfway to flour.

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