Millet, roast veggies, Pietro’s egg
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This clever brunch or light, healthy lunch recipe by Peter Gordon features an unusual technique for frying eggs, and uses millet – a quick-cooking grain similar to quinoa. The egg white and yolk are separated just before cooking to keep the yolks runny and the egg white crisp and fluffy. This recipe is from Peter Gordon's book Savour: Salads for all Seasons.
First published in 2016
Ingredients
Metric
Imperial
Roasted vegetables
- 2 carrots, (different colours), peeled, trimmed and sliced thinly on an angle
- 1 bulb of fennel, trimmed, thinly sliced lengthways
- 1/2 red onion, halved and thinly sliced
- 2 garlic cloves, sliced
- 1/2 green chilli, thinly sliced
- 60g of butter, cut into large cubes
- salt
- freshly ground black pepper
Millet salad
- 125g of millet
- 20g of butter
- 1/2 tsp salt
- 100g of baby spinach leaves
- 4 tbsp of pomegranate seeds
- 2 tbsp of extra virgin olive oil
Fried eggs
- 4 large eggs
- 150ml of vegetable oil
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4
2
Place the carrots, fennel, onion, garlic and chilli in a roasting dish and mix together with a little salt and pepper. Add the butter and place the vegetables in the oven, turning them once or twice while they cook, until golden, about 25 minutes
- 2 carrots, (different colours), peeled, trimmed and sliced thinly on an angle
- 1 bulb of fennel, trimmed, thinly sliced lengthways
- 1/2 red onion, halved and thinly sliced
- 2 garlic cloves, sliced
- 1/2 green chilli, thinly sliced
- 60g of butter, cut into large cubes
- salt
- freshly ground black pepper
3
While the vegetables are roasting, cook the millet. Half-fill a medium pan with water and bring to the boil. Meanwhile, dry-toast the millet in a frying pan on a medium–high heat for 3½ minutes, shaking or stirring it several times to prevent it from catching
- 125g of millet
4
Tip the millet carefully into the boiling water and add the butter and salt. Cover the pan and cook on a low heat for 12 minutes
5
Taste a few grains – they should have a little bite. Drain the millet into a sieve, then return it to the pan, cover and keep warm
6
To cook the eggs, it helps if you have a cardboard egg box to hand. Heat 7mm (¼ inch) of vegetable oil in a large frying pan until it gives off a shimmer of heat
- 150ml of vegetable oil
7
Crack open the eggs and tip their whites into 4 individual cups or ramekins. Place the yolks in their half-shells back in the egg box (to keep them upright). Carefully lower the whites into the hot oil and cook until they begin to crisp on the outside edges
8
Using a metal spoon, carefully spoon a little hot oil over the white to make it firm up a little. Tip the yolks carefully on to the now semi-cooked whites. Drizzle a teaspoon of hot oil over the top of the yolk to help secure it, then remove from the pan
9
To serve, toss the veggies, millet and spinach together and divide between warmed plates. Sit an egg on top, scatter with the pomegranate and drizzle with olive oil
- 100g of baby spinach leaves
- 4 tbsp of pomegranate seeds
- 2 tbsp of extra virgin olive oil
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