There is something incredibly comforting about this Savory Semolina Porridge with Ghee, Spinach, and Soft-Boiled Eggs Recipe—it’s like a warm hug on a chilly morning or a satisfying bowl to nourish you any time of day. The combination of nutty semolina cooked to creamy perfection, lush sautéed spinach, and tender soft-boiled eggs, all enriched by the richness of ghee, creates a dish that feels both simple and indulgent. Whether you’re in a rush or craving something soothing at home, this dish checks all the boxes for flavor, texture, and wholesome goodness.
Ingredients You’ll Need
These ingredients are straightforward yet pack a punch in creating the creamy texture, vibrant color, and rich taste that make the Savory Semolina Porridge with Ghee, Spinach, and Soft-Boiled Eggs Recipe so delightful.
- ½ cup semolina: The star ingredient providing the porridge’s smooth and comforting base.
- 2 cups water or vegetable broth: Use broth for extra depth or water for a lighter touch.
- 1½ tablespoons ghee: Adds a luscious, nutty richness and helps toast the semolina.
- 1 cup fresh spinach, chopped: For freshness, color, and a gentle earthy note.
- ½ teaspoon salt (or to taste): Enhances all the flavors beautifully.
- ¼ teaspoon black pepper: Offers a bit of warmth and subtle kick.
- 2 soft-boiled eggs, halved: Silky yolks that bring protein and creaminess.
- 1 garlic clove, minced (optional): Infuses a gentle roasted flavor into the spinach.
How to Make Savory Semolina Porridge with Ghee, Spinach, and Soft-Boiled Eggs Recipe
Step 1: Toast the Semolina
Start by heating a medium saucepan over medium-low heat and adding the ghee. Once melted, stir in the semolina and keep stirring for about 4 to 5 minutes until it turns lightly golden and releases a warm, nutty aroma. This step unlocks the full flavor potential of the semolina, forming the perfect foundation for your porridge.
Step 2: Warm the Liquid
While the semolina toasts, gently warm the water or vegetable broth in a separate pot until it’s just simmering. Using hot liquid prevents lumps and helps achieve that silky smooth texture we all love in good porridge.
Step 3: Combine and Cook
Slowly pour the hot liquid into the toasted semolina, stirring constantly to avoid clumps. Add salt and pepper at this point, then continue stirring for another 3 to 4 minutes until the mixture thickens and becomes creamy. This careful stirring makes all the difference in achieving the perfect consistency.
Step 4: Sauté the Spinach
If you’re using garlic, sauté the minced clove in a little ghee or oil until fragrant, then toss in the chopped spinach and cook until just wilted. This brief cooking preserves the spinach’s vibrant color and fresh flavor, adding a pleasant textural contrast to the porridge.
Step 5: Prepare the Soft-Boiled Eggs
Soft-boil the eggs by placing them in boiling water for six minutes, then peel and halve them carefully. Their creamy yolks are a luscious finishing touch that complements the wholesome porridge beautifully.
Step 6: Assemble Your Bowl
Spoon the warm semolina porridge into bowls, top with the sautéed spinach, and gently nestle the soft-boiled egg halves on top. For an extra indulgence, drizzle a little more ghee over everything.
Step 7: Final Touches
Serve your masterpiece warm, optionally garnished with extra black pepper or a sprinkle of chili flakes for those who like a bit of heat. These little additions elevate the dish with subtle bursts of flavor.
How to Serve Savory Semolina Porridge with Ghee, Spinach, and Soft-Boiled Eggs Recipe
Garnishes
Simple garnishes like fresh herbs, a pinch of chili flakes, or a swirl of extra ghee can turn this humble semolina porridge into a visually stunning and flavor-packed bowl. A sprinkle of toasted nuts or seeds would add a delightful crunch as well.
Side Dishes
This porridge pairs wonderfully with crisp salads or roasted vegetables when aiming for a heartier meal. For something lighter, a slice of crusty bread or whole-grain toast works perfectly, inviting you to soak up every last bit of the creamy porridge.
Creative Ways to Present
Try serving the Savory Semolina Porridge with Ghee, Spinach, and Soft-Boiled Eggs Recipe in rustic bowls topped with microgreens or edible flowers for a fresh presentation. Layering the spinach and eggs in a glass bowl offers a beautiful visual peek at each ingredient, making the meal feel extra special.
Make Ahead and Storage
Storing Leftovers
You can keep leftovers in an airtight container in the refrigerator for up to two days. The porridge may thicken as it cools, so be prepared to add a splash of water or broth when reheating to bring back its creamy texture.
Freezing
Freezing is possible, but the texture might shift slightly due to the porridge’s delicate consistency. If you do freeze it, thaw overnight in the fridge and stir well before reheating to restore creaminess.
Reheating
Gently reheat the porridge on the stove over low heat or microwave in short intervals, stirring frequently. Adding a little water or broth helps loosen it up. Reheat the sautéed spinach separately to keep it vibrant and fresh.
FAQs
Can I use milk instead of water or broth?
Absolutely! Using milk will make the porridge creamier and richer. Just keep an eye on the heat to prevent it from sticking or burning.
Is this recipe suitable for vegans?
This recipe includes ghee and eggs, so it’s not vegan as is. However, you can substitute ghee with coconut oil and omit the eggs or replace them with tofu for a vegan-friendly twist.
How can I make the porridge spicier?
Adding chili flakes, finely chopped fresh chili, or a dash of cayenne pepper while cooking will give the porridge a nice spicy kick without overpowering the other flavors.
What type of semolina should I use?
Fine semolina works best for a smooth texture in this porridge. Coarse semolina might give a grainier feel, which isn’t ideal here.
Can I prepare parts of this recipe in advance?
Yes! You can toast the semolina ahead and store it, prepare the sautéed spinach earlier, or even soft-boil eggs in advance for quick assembly during mealtime.
Final Thoughts
If you’re searching for a dish that feels nourishing, flavorful, and effortlessly comforting, this Savory Semolina Porridge with Ghee, Spinach, and Soft-Boiled Eggs Recipe is a total winner. It’s one of those recipes that quickly becomes a favorite because it nourishes the body and soul alike. Give it a try—you’ll be amazed at how such simple ingredients can come together in such a delightfully cozy way.
Print
Savory Semolina Porridge with Ghee, Spinach, and Soft-Boiled Eggs Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Indian
Description
This Savory Semolina Porridge with Ghee is a comforting and nutritious dish perfect for breakfast or a light meal. Creamy semolina is roasted in ghee and then cooked with broth to create a smooth porridge base, enriched with sautéed spinach and topped with soft-boiled eggs for a protein boost. The dish combines fragrant spices and wholesome ingredients for an easy-to-make, flavorful delight.
Ingredients
Main Ingredients
- ½ cup semolina (fine)
- 2 cups water or vegetable broth
- 1½ tablespoons ghee
- 1 cup fresh spinach, chopped
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 soft-boiled eggs, halved
- 1 garlic clove, minced (optional)
Instructions
- Roast Semolina: Heat a medium saucepan over medium-low heat. Add ghee and semolina, stirring continuously for 4 to 5 minutes until the semolina is lightly golden and fragrant, which enhances its nutty flavor.
- Warm Liquid: In another pot, gently warm the water or vegetable broth to a simmer, ensuring it’s hot enough to prevent lumps when added to the semolina.
- Cook Porridge: Slowly pour the hot liquid into the roasted semolina while stirring constantly to avoid lumps forming. Add salt and black pepper, then continue stirring for 3 to 4 minutes until the mixture thickens to a creamy porridge consistency.
- Sauté Spinach: In a separate pan, heat some ghee or oil and sauté the minced garlic if using until aromatic. Add the chopped spinach and cook until it wilts completely.
- Prepare Eggs: Soft-boil the eggs by cooking them in boiling water for 6 minutes, then peel and halve them carefully.
- Assemble the Dish: Spoon the creamy semolina porridge into serving bowls. Top each portion with the sautéed spinach and halved soft-boiled eggs. Drizzle extra ghee if desired for added richness.
- Serve: Serve the porridge warm, optionally garnished with additional black pepper or chili flakes for a touch of heat and extra flavor.
Notes
- Use vegetable broth instead of water for a richer, more savory flavor.
- Adjust salt and pepper according to your taste preference.
- For a vegan version, omit the eggs and use oil instead of ghee.
- Ensure constant stirring when adding hot liquid to prevent lumps in the porridge.
- Soft-boil eggs precisely for 6 minutes for perfect yolk consistency.
