Kimchi gives this porridge recipe a spicy twist, while the 6-minute egg keeps it hearty and perfect for breakfast.
Recipe information
Total Time
50 minutes
Yield
4 Servings
Ingredients
Porridge
1
1
2
Kimchi and Jammy Eggs
4
1
1
Preparation
Porridge
Step 1
Pulse spelt in a blender or food processor until coarsely chopped (all of the grains should be broken open but not ground to a powder). Combine spelt and 4 cups water in a large saucepan over medium-high; season with salt and pepper. Bring to a boil, reduce heat, and simmer, whisking occasionally, until spelt is tender and mixture is thick, 25–35 minutes. Whisk in Parmesan and butter. Add water by tablespoonfuls if needed to loosen.
Kimchi and Jammy Eggs
Step 2
Just before porridge is done, cook eggs in a small saucepan of boiling water 6 minutes. Transfer to a bowl of ice water and let sit just until warm. Carefully peel and slice in half lengthwise.
Step 3
Heat oil in a small skillet over medium. Cook kimchi, tossing, just until slightly darkened and warmed through, about 1 minute.
Step 4
Divide grain porridge among bowls. Divide kimchi and eggs over top.
Nutrition Per Serving
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Reviews (5)
Back to Toploved this, though you kinda havta be a kimchi lover first. great savory breakfast.
brushjl
solon, oh
11/14/2020
I loved this recipe! I used farro and barley because I had some left over and it was perfect. Kimchi anything is good in my book!
Anonymous
Pittsburgh
5/22/2020
The parmesan helps get the porridge to the right consistency, but these flavors do not go together, in my opinion. The salt of the cheese stood out from the other flavors, rather than complimenting them. For me this would make more sense with steamed greens or spring vegetables like asparagus or ramps.
new york
4/23/2020