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In search of a healthy breakfast option beyond everyday boxed cereal or oatmeal? Whole grain porridge offers a versatile, hearty, and flavorful alternative that’s easy to prepare and can keep for several days in the refrigerator. Plus, whole grains require less processing and produce less waste than their refined counterparts. Read Mix-and-Match Breakfast Porridges for more recipes and topping ideas.
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RECIPE: Savory Porridge Topping: Crispy Olive Oil–Fried Egg, Aged Cheese, and Herbs
- Yield: Serves 4
Description
This combo of crispy and rich egg, cheese, and fresh chopped herbs should permanently retire the notion that porridge must always be sweet.
Ingredients
Units
Scale
- 1 batch Stovetop Multigrain Breakfast Porridge
- 2 Tbsps olive oil
- 4 large pasture-raised eggs
- Sea salt
- Freshly ground black pepper
- 2/3 cup grated aged cheese, such as Beemster, Cheddar, Parmigiano Reggiano
- 1/4 cup chopped herbs, such as fresh flat-leaf parsley and chives
Instructions
- Divide the Stovetop Multigrain Breakfast Porridge between 4 bowls and set aside.
- Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Once the oil is shimmering, crack in the 4 eggs. Season the eggs with salt and pepper to taste. Cook until the edges of the eggs are crispy and just turning brown, about 2 minutes.
- Cover with a lid just until the tops of the eggs are opaque, but the yolks are still runny, about 1 more minute.
- Top each bowl of porridge with one egg, then sprinkle the cheese on top of the eggs and garnish each bowl with some fresh herbs. Serve immediately.
