Millet Breakfast Casserole with Currant Sauce

Delicious homemade casserole for breakfast and dinner.
cook time: 1h
Elijah Stroud
Millet Breakfast Casserole with Currant Sauce

Nutrition Facts (per serving)

171
Calories
7g
Fat
23g
Carbs
5g
Protein

Ingredients (10 portions)

Casserole:

Sugar 100 g
Nutmeg 1 g
Salt to taste
Chicken eggs 1 pc
Almond 100 g

Sauce:

Sugar 100 g
Butter 100 g
Red wine 100 ml
Basil 20 g
Black currant 300 g

Porridge:

Salt to taste
Milk 2 l
Millet 600 g
Brown sugar 3 tbsp

Recipe instructions

Step 1

Step 1
Cook thick porridge from millet in baked milk with sugar (3 tbsp) and salt (about 15-25 minutes).

Step 2

Step 2
Fry almonds in a dry frying pan, grind in a food processor. Add to porridge.

Step 3

Step 3
Place the porridge in a baking container, brush with egg, place in an oven preheated to 200°C for 10-15 minutes until golden brown.

Step 4

Step 4
Take out, sprinkle with sugar (100 g), put in a preheated oven for a couple of minutes to form a crust, cool slightly. Cut the casserole into portions.

Step 5

Step 5
For the sauce, boil currants with sugar (100 g) and wine, add nutmeg and butter.

Step 6

Step 6
Add basil, puree with a blender, rub through a fine sieve until a homogeneous consistency is obtained.

Step 7

Step 7
Serve casserole with sauce. Bon appetit!

Additional rubrics

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