Description
Sin not to take advantage of the first greens from the garden and not to prepare a quick, hearty and tasty dish, suitable equally for Breakfast and lunch. By the way, at the same time recycle the stalks of young garlic, which is now in excess.
Ingredients
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Garlic
2 piece
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Millet
2 piece
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Fat
50 g
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Salt
-
Black pepper
-
Chicken egg
1 piece
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Broth
150 ml
Cooking
Truth, beauty?
To start put to boil the sachets of porridge. According to the instructions on the box. Although, it seems to me that the 25 minute a lot, in my opinion, quite 15. Boil in salted water. For 3 servings, 2 bags, as I gave in the ingredients. The bag was bloated - a signal of readiness.
While cooking the millet - make dressing. Cut the stems of the garlic, and the garlic, not very finely. Cut the soft parts, removing hard, dried up. I have a garlic a day spent in the fridge, and the green leaves have dried and hardened. And if the garlic right from the garden, in the course of going green part of the stem.
Cut slices bacon, not melechim, because in the mess of fat should be visible. I have a fat home Ambassador, balanoe in spices and frozen.
Fry bacon until state greaves, put the piece on a napkin. These bacon we'll put a mess when applying. Pour into the pan the bacon garlic and tormented for 3-4 minutes, until soft.
Spread in the pan, cooked porridge, stir and add gradually the broth from the viscosity. Continuing to interfere, heated on the pan for 3 minutes. The first version of the porridge is ready. Can be served like this.
For the second option do in the mess of the Lune and fill them with eggs. Keep on heat until cooked eggs.
Porridge sprinkle with bacon and greens. And serve.
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