Poached Eggs and Porridge

Not everyone likes sweet in the morning, so here is a savory way to enjoy brown rice porridge with a creamy poached egg.

Ingredients

Serves 1

1 cup plus 2 tablespoons water

1⁄4 cup Resistant Starch Porridge (see recipe in this chapter)

1⁄4 teaspoon salt, plus extra to taste

2 teaspoons coconut oil

2 large eggs

1⁄4 teaspoon smoked paprika

1. In a medium saucepan bring 1 cup of water to a boil.
2. In a separate small pot over low heat, warm up the porridge with the 2 tablespoons water, 1⁄4 teaspoon salt, and coconut oil.
3. Meanwhile, crack 1 egg into a small bowl.
4. Slowly and gently slip the egg into the boiling water. Repeat the process for the second egg.
5. Cover the pan, and let the water boil over low heat for 1 minute.
6. Turn off heat and let the eggs cook for another 3 minutes with the heat off and the pan covered.
7. Using a slotted spoon, immediately remove the eggs one at a time and serve over the hot porridge.
8. Sprinkle smoked paprika and a little salt on top.