The runny yolk in this breakfast porridge adds a creamy richness, while the fresh herbs make it decidedly savory. Prepping the big batch of porridge over the weekend makes it easy to enjoy this protein-packed version during the week, even on busy mornings. In addition to the egg, try adding crumbled bacon, sausage, or ham. Or, vegetarians can use vegetable broth instead of chicken and add avocado or crumbled tempeh to bulk up this breakfast.
Heat 1 teaspoon of the oil in a small nonstick skillet over medium. Add egg; cook until white turns opaque, about 2 minutes. Cover, reduce heat to medium-low, and cook until white is set and yolk is still runny, about 1 minute. Combine porridge and chicken broth in a medium-size microwavable bowl. Microwave on HIGH until warmed through, stirring halfway, about 2 minutes. Stir in herbs and several grinds pepper. Top with fried egg, and drizzle with remaining 1 teaspoon oil. Top with Parmesan.
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