Instructions

Follow the steps and taste along the way.

1. Cook the millet

   Rinse the millet in a sieve and let it drain. Toast it dry in a saucepan, stirring constantly, for 1 minute, until it begins to smell fragrant. Pour in 300 ml of water, add 1 g of salt, and bring to a boil. Cover and simmer over low heat for 13–15 minutes, then remove from the heat and let stand for 3 minutes.

   

2. Sear the mushrooms

   While the millet cooks, wipe the mushrooms clean and slice them. Heat 12 ml of olive oil in a large pan. Spread the mushrooms out in a single layer and cook for 5–7 minutes; leave them undisturbed for the first 2 minutes so they develop a golden-brown color. Add the finely chopped garlic, 1 g of salt, and the black pepper, stir, and cook for another 30 seconds.

   

3. Wilt the spinach

   Add the baby spinach to the pan and stir for 1–2 minutes, just until wilted but still bright green. Remove the pan from the heat.

   

4. Prepare the eggs and tangy dressing

   In a small bowl, whisk together the lemon juice and Dijon mustard. Heat the remaining 8 ml of oil in a second pan. Carefully crack the eggs into the pan, season with the remaining 0.5 g of salt, and cook for 2–3 minutes, until the whites are set and the yolks are still soft.

   

5. Divide into bowls

   Fluff the millet with a fork and divide it between two bowls. Top with the mushrooms and spinach, then add one egg to each bowl. Whisk the dressing again, drizzle it over the portions, and sprinkle with chopped parsley. Serve immediately, while the millet and vegetables are still warm.