Alt-Grain Porridge With Kimchi and Jammy Eggs

Ingredients for Alt-Grain Porridge With Kimchi and Jammy Eggs

• 150g spelt, wheat berries, or barley

• Kosher salt, freshly ground pepper

• 30g Parmesan, grated (about 230g )

• 2 tablespoons unsalted butter

• 4 large eggs

• 1 tablespoon vegetable oil

• 240ml Napa kimchi

How to make Alt-Grain Porridge With Kimchi and Jammy Eggs

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 950ml 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.

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.

Heat oil in a small skillet over medium. Cook kimchi, tossing, just until slightly darkened and warmed through, about 1 minute.

Divide grain porridge among bowls. Divide kimchi and eggs over top.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.