Alt-Grain Porridge With Kimchi and Jammy Eggs
A hearty and comforting grain porridge made with spelt or other whole grains, enriched with Parmesan cheese and butter, topped with spicy kimchi and perfectly jammy 6-minute eggs. This fusion dish combines wholesome grains with Korean-inspired flavors.
Ingredients
- •1 cup spelt, wheat berries, or barley
- •1 to taste Kosher salt, freshly ground pepper
- •1 ounce Parmesan, grated
- •2 tablespoons unsalted butter
- •4 whole large eggs
- •1 tablespoon vegetable oil
- •1 cup Napa kimchi
Cooking Instructions
- 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.
35 min
- 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.
10 min
- 3.
Heat oil in a small skillet over medium. Cook kimchi, tossing, just until slightly darkened and warmed through, about 1 minute.
2 min
- 4.
Divide grain porridge among bowls. Divide kimchi and eggs over top.
3 min
