Breakfast Congee

Breakfast Congee

Here at the farm we are savory breakfast eaters.  We are also folk that prepare at least 3 Asian inspired dishes a week.  Here is the recipe for our breakfast congee.  Normally cooked with rice, we substituted steel cut oats, and I must say it tastes just as good if not better.  Enjoy!


1 cup organic steel cut oats

4 cups of chicken broth (or a mix of chicken and beef)

1 soft boiled egg per person being served

1/4 c diced red or green onion

2 tablespoons of chopped cilantro

soy sauce to taste

sesame oil to taste

Bring broth to a boil.

Add steel cut oats and put on simmer until oats are soft and broth is absorbed.  You may want to add more broth if you prefer a thinner texture.

Boil eggs for 8 minutes.

Peel and cut eggs in half.

Put oats in a bowl, add soy sauce, sesame oil, red or green onion, and soft boiled egg.