Crispy Millet Breakfast Cakes with Herb Yogurt
Cooked millet turns into crisp-edged breakfast cakes topped with cool herb yogurt and a runny fried egg.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (118 reviews)
INSPIRED BY
Inspired by the grain cakes and egg plates found at neighborhood breakfast counters. The millet, cheddar, and dill combination is an original Tastelicious recipe.
Story
Casey likes breakfast to have a little crunch before the first refill of coffee. Millet gives these cakes a toasty edge, while the herb yogurt cools everything down. Put the egg on top and the yolk becomes a golden sauce. It is a warm, practical plate that still feels special on a slow morning.
By Casey
Ingredients
- 2 cups cooked millet, cooled
- 1 large egg
- 1/3 cup shredded sharp cheddar
- 2 scallions, thinly sliced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/2 cup plain Greek yogurt
- 1 tablespoon chopped fresh dill
- 1 teaspoon lemon juice
- 4 large eggs
Instructions
- Stir the cooled millet with the egg, cheddar, scallions, flour, smoked paprika, and salt until evenly combined.
- Divide the mixture into four portions and press each into a compact 1/2-inch-thick cake.
- Whisk the yogurt, dill, and lemon juice in a small bowl and season lightly with salt.
- Heat the olive oil in a nonstick skillet over medium heat and cook the cakes for 4 minutes per side until crisp and golden.
- While the cakes cook, fry the eggs in a second skillet until the whites are set and the yolks are still soft.
- Top each millet cake with herb yogurt and a fried egg, then serve hot with extra scallions.
Chef Tips
- Use fully cooled millet so the cakes hold their shape.
- Press the cakes firmly but do not make them thicker than 1/2 inch.
- Cook in batches if needed so the edges have room to crisp.
- A pinch of chili flakes in the yogurt adds a gentle kick.
Cook's Notes
- Keep the prep organized before the skillet or oven is hot.
- Taste the finishing sauce before serving and adjust salt or acid.
- Let the finished dish rest briefly so the flavors settle.