• ½ cup millet
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ tablespoon unsalted butter
• 1 clove garlic, minced
• 2-3 handfuls broccoli
• 2 large eggs
• olive oil, to top
• black pepper, to top

1. In a dry sauce pan, add millet and toast, over medium-low heat, for 3-4 minutes. Pour 1 cup water into the pot, bring to a boil, reduce to low, cover, and let cook until the majority of water is absorbed; roughly 15 minutes. Remove from heat, still covered, and let sit while preparing remaining parts of the meal.

2. Heat butter in a skillet over low heat and add minced garlic. Cook for 1-2 minutes until garlic is fragrant. Add the veggies and turn off the heat. Stir and let sit until broccoli is mostly wilted.

3. In the same skillet, fry eggs to liking (over-easy, over-hard, sunny-side up) and place on top of millet. Serve with a drizzle of olive oil, and sprinkle of black pepper. Can be served with salsa and other fresh veggies/sprouts