Custom Breakfast Plate Recipe

Millet Porridge

1. Rinse 1/2 cup of millet thoroughly in cold water. 2. In a small saucepan, bring 1 cup of water to a boil. Add the millet and a pinch of salt. 3. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the millet is tender. 4. Fluff the millet with a fork, then serve warm.

Roasted Chicken

1. Preheat the oven to 375°F (190°C). 2. Season a chicken breast with salt, pepper, and your choice of herbs. 3. Place the chicken on a baking tray and roast in the oven for 20-25 minutes, or until the chicken is fully cooked through. 4. Let the chicken rest for a few minutes before slicing.

Scrambled Eggs

1. Crack 2 large eggs into a bowl, add salt and pepper to taste, and beat them. 2. Heat a non-stick skillet over medium heat with a teaspoon of butter or oil. 3. Pour in the eggs and let them sit, undisturbed, for a few seconds. 4. Gently fold the eggs from the edges toward the center, cooking until they're set but still moist. 5. Optionally, sprinkle 1/4 cup shredded cheese over the eggs just before they're done cooking.

Leafy Greens & Cucumber Salad

1. Wash 1 cup of your favorite leafy greens (e.g., spinach, kale) and 1/2 cup sliced cucumber. 2. Toss the greens and cucumber in a bowl with a drizzle of olive oil, lemon juice, salt, and pepper to taste. 3. Serve the salad fresh alongside the other components of the breakfast plate.