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.