Corn porridge with fried eggs and green peas
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 400, total fat 22 G., saturated fats 13 G., proteins 16 G., carbohydrates 34 G., fiber 4 G., cholesterol 240 mg, sodium 510 mg, sugar 0 G.
Calories 400, total fat 22 G., saturated fats 13 G., proteins 16 G., carbohydrates 34 G., fiber 4 G., cholesterol 240 mg, sodium 510 mg, sugar 0 G.
Corn porridge is cooked from quick-cooking grains in water with a small amount of milk, and at the very end, it's mixed with grated cheese, which gives it a wonderfully creamy flavor and a deliciously chewy texture. Serve the porridge with a fried egg and lightly pan-fried vegetables, including thinly sliced carrots, sugar snap peas, and green onions, mixed with grainy mustard. Be careful not to overcook the vegetables, ensuring they retain their light crunch and juiciness, which is where their nutrition lies. The entire dish takes less than half an hour to prepare, making it perfect for a quick, filling, and healthy breakfast.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup quick-cooking corn grits
- 0.5 cups of milk
- 1 cup grated Havarti cheese with dill (about 100 g)
- 3 tbsp (45 g) unsalted butter
- 2 carrots, thinly sliced
- 200 g sugar snap peas in pods, trimmed and broken in half
- 5 green onions (4 cut into 2cm pieces, 1 thinly sliced)
- 1 tbsp. grainy mustard
- 4 large eggs
- 1/4 cup fresh parsley
- 2 tbsp coarsely chopped fresh dill
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Recipes with similar ingredients: corn grits, Havarti cheese, peas, carrot, eggs, milk, dill
Cooking the dish according to the recipe:
- Combine 3.5 cups of water, milk, 0.5 teaspoon of salt, and a pinch of ground black pepper in a saucepan and bring to a boil. Slowly pour in the cornmeal, stirring constantly. Reduce heat to low and simmer, stirring frequently, until thickened, 5-7 minutes. Stir in the cheese until melted, then season with salt and pepper to taste. Keep warm over very low heat.
- Meanwhile, melt 2 tablespoons (30 grams) butter in a large nonstick skillet over medium heat. Add the carrots and cook until softened, 2 minutes. Add the sugar snap peas and coarsely chopped green onions, season with salt, and stir. Add 2 tablespoons water, cover, and simmer until the vegetables are crisp-tender, 4 to 5 minutes. Stir in the mustard. Transfer to a bowl and cover to keep warm.
- Wipe out the skillet and melt the remaining 1 tablespoon (15 g) butter over medium heat. Crack the eggs into the skillet; season with salt and pepper. Cook until the whites begin to set, about 3 minutes, then cover and cook until the whites are completely set but the yolks are still runny, another 1 to 2 minutes. Divide the porridge among bowls, top with the eggs and vegetables, and sprinkle with parsley, dill, and chopped green onions.
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