Creamy Millet Breakfast Cups with Lemon Spinach, Roasted Tomatoes, and Parmesan Eggs

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease 4 cups of a large muffin pan or 4 small ramekins with a little butter.

2. 2

   Place the millet in a saucepan with the water, milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, lower the heat, and cook covered for 15 minutes, until the liquid is absorbed and the millet is tender.

3. 3

   Remove the millet from the heat and immediately stir in the melted butter and grated Parmesan cheese until creamy and cohesive.

4. 4

   Divide the millet mixture among the 4 prepared cups. Press with a spoon to cover the bottom and sides, forming little cups. Bake for 10 minutes at 200 °C / 400 °F so they set.

5. 5

   Meanwhile, place the cherry tomatoes on a small tray. Add half of the olive oil, a pinch of salt, and a pinch of black pepper. Roast for 10 minutes at 200 °C / 400 °F until juicy and lightly browned.

6. 6

   Heat the remaining olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds. Add the fresh spinach, remaining salt, lemon zest, and lemon juice. Sauté for 1 to 2 minutes until the spinach wilts. Remove from the heat.

7. 7

   Remove the millet cups from the oven. Divide the sautéed spinach among them and add the roasted tomatoes. Crack one egg into the center of each cup.

8. 8

   Bake again for 8 to 10 minutes at 200 °C / 400 °F, until the egg whites are set and the yolks are still slightly creamy, or to your preferred doneness.

9. 9

   Finish with chopped chives, a little more black pepper, and, if desired, an extra sprinkle of Parmesan cheese. Serve hot.