The Sunday Brunch Chef combined leftover millet with vegetables and eggs (à la fried rice), then topped each plate with an egg cooked to order.
Toasted millet with vegetables and eggs
The key: Use previously cooked grains because they are drier from being in the fridge and toast well. You can use any leftover grain you have on hand: rice, quinoa, couscous, bulgur, barley, etc.
For vegetables, I used the last of summer’s bounty, but you can use any vegetables you like. Consider finely chopping the vegetables so that they blend well with the grain.
- extra-virgin olive oil
- onion or leek, finely chopped
- sweet pepper, finely chopped
- hot chile, finely chopped
- mushrooms, finely chopped
- zucchini, finely chopped
- leftover cooked millet
- 2 eggs per person
- fresh herbs, such as thyme, parsley, cilantro, oregano, and/or sage
- Heat oil in a large frying pan over medium heat. Add chopped vegetables and cook until soft.
- Meanwhile, line a rimmed baking pan with parchment paper. Spread millet on the parchment. Broil millet in a toaster oven or oven. When toasted, stir millet into pan with vegetables.
- Prepare one egg per person to order (poached, fried, over easy, scrambled, etc.) to serve on top of their millet mixture.
- Meanwhile, crack remaining eggs into pan with millet mixture. Mix the eggs into the mixture to cook.
- Scoop the millet mixture onto plates and top each plate with a made-to-order egg.