Savory Barley Porridge with Parmesan and Soy

Savory porridge might feel a little trendy, but in most of the world, the idea of eating something hearty, soupy, and savory for breakfast is old news. It’s the equivalent of being hugged from the inside, the perfect thing on a very cold morning (or when you have your wisdom teeth removed, which is when I first started making this). The base is simple: just cook some grains with water or broth until you think you can’t cook them anymore, and then cook them some more until they’ve fallen apart, breaking free of their former self into a creamy porridge. The best grains to use are the ones that soften considerably as they cook without turning to total mush, which is why I like a combination of barley (for texture) and millet (for creaminess).

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To make the porridge, bring the broth and 3 cups water to a simmer in a medium pot. Add the barley and millet, and season with salt and pepper. Bring the grains to a boil, then reduce the heat to medium-low. Simmer the grains, stirring every now and then, until they are impossibly tender and creamy and have absorbed nearly all the liquid in the pot, 35 to 45 minutes (it should look pretty much like oatmeal). Season again with salt and pepper (especially if you’ve used only water; the grains will need a bit more help in the flavor department).

Step 2

Toast the buckwheat in a small skillet over medium heat until it’s toasty and starting to pop, 3 to 4 minutes.

Step 3

For the poached eggs, bring a medium pot of water to a simmer and add the vinegar.

Step 4

Crack 1 egg into a small dish or bowl and gently drop the egg into the water. The vinegar should help the white hold together here, but if you need even more assistance, use the handle of a spoon or spatula to gently swirl the water in a clockwise motion to create a bit of a vortex motion, encouraging the white to envelop the yolk rather than float away into the abyss.

Step 5

Once the egg white has just firmed up but the yolk is still runny, remove the egg with a slotted spoon and place it on a paper-towel-lined plate. Repeat with the remaining eggs. (For a fried-egg variation, see this page; for soft-boiled, this page.)

Step 6

Stir the Parmesan into the porridge and divide it evenly among four bowls. Top each with a poached egg, scallions, and ½ teaspoon of tamari. Add wilted kale, sautéed mushrooms, or crumbled bacon, if using. Sprinkle with the buckwheat and shave more Parmesan over.

Step 7

NOTE: Since the porridge by itself is generally pretty bland, I like to treat it almost like grits and add lots (and lots) of cheese, and for a deeper, more savory saltiness, a splash of tamari or soy sauce. As for topping them, it practically goes without saying that there will be an egg involved, although what kind of egg is really up to you. Poached, fried, and soft-boiled are my favorites. From there, all bets are off. I love finishing it with a sprinkle of toasted buckwheat to bring back some crunch into the mix, but this is also the perfect place for some sautéed mushrooms, wilted kale, roasted sweet potatoes or squash, or even some crisped and crumbled bacon.