Savory Miso Millet Breakfast Bowl with Soft-Boiled Eggs & Greens

Ingredients

• 1 cup millet, rinsed
• 2 cups water
• Pinch of salt
• 1 tablespoon white or yellow miso paste
• 2 teaspoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon maple syrup (optional)
• 1–2 tablespoons warm water, to thin
• 4 large eggs
• 2 cups mixed greens (spinach, kale, or chard)
• 1 cup shredded carrots
• 1/2 cup sliced radishes
• 1 tablespoon olive oil
• 1 avocado, sliced
• 1 tablespoon toasted sesame seeds
• Chili flakes, to taste (optional)

Method

1. Combine millet, water, and a pinch of salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 15–18 minutes until water is absorbed. Fluff and set aside.
2. While millet cooks, bring a small pot of water to a boil. Gently lower in eggs and cook for 6–7 minutes for soft-boiled. Transfer to ice water, peel, and halve.
3. Whisk together miso, soy sauce, rice vinegar, sesame oil, maple syrup, and enough warm water to make a pourable dressing.
4. In a skillet, heat olive oil over medium. Sauté greens and carrots for 2–3 minutes until just wilted. Season lightly with salt.
5. To assemble, divide millet among four bowls. Top with sautéed greens, carrots, radishes, avocado slices, and halved eggs.
6. Drizzle with miso dressing, sprinkle with sesame seeds and chili flakes, and serve immediately.