SAVORY PORRIDGE BREAKFAST BOWL

Recipe by The Leek & The Carrot
Serves 4-6
Takes 1 hour, 15 minutes

Ingredients:
3 pounds sweet potatoes, peeled and cut into rough chunks
2 tablespoons olive oil
1 tablespoon toasted sesame oil
1 tablespoon honey
2 teaspoons salt, divided
1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1/4 teaspoon allspice
1/4 teaspoon cumin
1/4 teaspoon ground coriander
1 cup favorite grain (I used both barley and farro in test batches but think steel cut oats or quinoa would all work fine)
13.66-ounce can full-fat coconut milk
1-1/2 cups water
4 tablespoons butter, divided
1-2 leeks, thinly sliced
1/2 pound shittake mushrooms (or other mushrooms)
5 garlic cloves, minced
8 leaves kale, stalks removed and torn into pieces (or really any green would work)
Bacon, optional
Scallions, optional
Sesame seeds, optional
Sriracha, optional
6-8 jammy eggs (see below)

Directions:

  1. Preheat oven to 400 degrees.

  2. If you are putting bacon on your bowls, feel free to toss that in the oven. I place mine on a baking sheet in a non-preheated oven. Turn it up to 400 and bake for 18-22 minutes depending on thickness then drain on paper towel until the rest of my meal is ready.

  3. On a sheet pan, toss sweet potatoes with olive oil, sesame oil, honey, 1/2 teaspoon salt, red pepper flakes, pepper, allspice, cumin and ground coriander. Use a spatula to make sure seasoning and oil evenly coats sweet potatoes. Place in preheated oven and roast for 45-50 minutes until very tender, rotating once or twice for even cooking.

  4. Combine your grain, coconut milk, water and 1 teaspoon salt in a large saucepan. Bring to a boil, reduce to a simmer and cook covered for 40 minutes. The grain should be tender but al dente and the mixture will definitely be loose. I like it this way for simple reheating. Set aside.

  5. In a large skillet or saute pan, melt 2 tablespoons butter. Add leeks and remaining 1/2 teaspoon salt. Cook for 10 minutes over medium low heat until softened and starting to smell delicious. Add an additional tablespoon butter followed by mushrooms and saute for 15 minutes over medium heat until tender. Pour into a small bowl (or the Pyrex you plan to store leftovers in).

  6. Reduce heat to low. In the same skillet (no need to wash it), melt last tablespoon of butter. Add garlic and saute gently for a minute until fragrant. Add kale and cook for 3 minutes until just wilted.

  7. Build your bowl with a half cup of the cooked grain followed by some sweet potatoes, mushroom mixture, kale, bacon, scallions, sesame seeds, sriracha and a jammy egg. Try to resist only eating one helping.

The Jammy Egg AKA a soft-boiled egg
Courtesy of the brilliant Bon Appetit
2-8 eggs

  1. Bring a pot of water big enough to cover eggs completely to a boil.

  2. Add eggs to water gently with a slotted spoon.

  3. Cook eggs for 6-1/2 minutes uncovered checking the heat occasionally to keep it at a gentle boil.

  4. Remove eggs to a bowl of ice water and chill for 2-3 minutes until just slightly warm.

  5. Peel, cut in half and enjoy over EVERYTHING!

Leek, Sweet PotatoesBethanee WrightComment