Fried Millet Cakes with Arugula, Avocado and Poached Egg

My friends kept asking me about restarting my weekly brunch for a while now. And it felt really really nice that they kept asking about it. Because that implies they must really like my food which is the highest compliment you can prolly give me.

And honestly, weekly brunch is a very fulfilling event for me. I don't like cooking just for myself, since I don't tend to eat leftovers, and this way, I get to cook crazy foods for all of my friends. They come over, we sit for an hour or so eating and enjoying each other's company- it's feels very much like a family get together. It's really really nice. Plus, I've introduced my friends to a bunch of food they wouldn't have eaten otherwise (one week I did Bibimbap, and Gua Bao breakfast sandwiches)

So yeah, after a 3 and a half month hiatus, weekly brunch is officially back! To (re) kick it off I decided to do a more traditional breakfast (so no Bibimbap or quinoa bowls). I decided it was to be strictly decadent breakfast food. And what screams breakfast food more than poached eggs?

I looked through my favorite food blogs, and found this one recipe on What Should I have For Breakfast Today, for a millet cake with roasted vegetables and a poached egg. Perfect. Savory, flexible (for my gluten free friend) and very breakfasty.
I kept the millet (which I tweaked a little) and the poached egg from the recipe, but I decided I wanted to use Avocado (because I love it) rather than roasted vegetables, and added some greens in there as well.

I also made cheese tomato and basil corn muffins from the blog as well, but I didn't alter that recipe so I'll just link it here.

Adapted from What Should I Have for Breakfast Today

Ingredients (for 4-6 cakes)

  • 1 cup of millet
  • 3 cups of chicken, vegetable stock or water
  • salt and pepper
  • 2 cloves of garlic (minced)
  • 2 small green onions (minced)
  • 2 tbsp of bread crumbs (can exclude for a gluten free recipe)
  • Oil (for frying)
  • 2 tbsp of grated cheddar cheese
  • 1 Avocado
  • Greens of your choice (baby spinach, arugula, dandelion greens, etc.)
  • 2 eggs
  • Eggs for poaching (technique for this can be found here, and here)
  • Lime juice


  1. In a large dry pot (preferably a wide one) toast the millet over medium heat for 4-5 minutes, until fragrant and golden brown. Keep stirring to avoid burning
  2. Add stock to the pan (rule of thumb is 1 cup of millet to 3 cups of water/stock makes it a more porridge like consistency, while 1 cup of millet to 2 cups of water/stock makes it more grainy, like quinoa). Add salt as necessary, and stir the millet after pouring in the stock
  3. Increase the heat to high and bring the liquid to a boil
  4. Reduce the heat and simmer. To give an extra boost of flavor to the millet you can add in a tablespoon of butter here, but that's totally optional. Cover the Millet and let it simmer for the appropriate amount of time (based on package instructions which can range from 15-30 minutes)
  5. If making the millet more porridge like (which we want in this case), stir the millet every few minutes, otherwise leave it alone
  6. Remove from heat and let it cool
  7. Fry the onions and garlic in a bit of olive oil until fragrant, (a few minutes) over medium heat, then let it cool
  8. In a bowl mix the millet, onions, garlic, eggs, bread crumbs, and cheese
  9. Heat up oil on a skillet (preferably one with a higher smoke point- I used grapeseed) on medium heat
  10. Form cakes with your hands and place them carefully onto the skillet- it will sizzle. Press on cake with spatula to flatten it a little
  11. Fry cakes for a few minutes on each side until golden brown
  12. Place on plate lined with paper towel to absorb some of the oil
  13. Cut the avocados into slices, place on top of millet cake with your greens. Sprinkle a little salt, pepper, and lime juice and add the poached egg on top with some additional salt and pepper!