Name: Maple Butter Ragi Porridge with Sirloin and Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Sirloin medallion; 2 large Eggs; 3 tbsp Ragi flour; 0.5 cup Skim milk; 1 tbsp Maple syrup; 0.5 tsp Grass-fed butter; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 0.5 cup Water

Maple Butter Ragi Porridge with Sirloin and Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Maple Butter Ragi Porridge with Sirloin and Eggs

Pan-seared sirloin and soft-boiled eggs served over a bowl of creamy ragi porridge sweetened with maple syrup for a nutrient-dense breakfast with a rich, velvety texture.

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NUTRITION

Protein

53.7g

Fat

21.1g

Carbs

40.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Sirloin medallion

2 large Eggs

3 tbsp Ragi flour

0.5 cup Skim milk

1 tbsp Maple syrup

0.5 tsp Grass-fed butter

0.13 tsp Sea salt

0.13 tsp Black pepper

0.5 cup Water

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PREPARATION

1
Season the sirloin medallion with sea salt and black pepper on both sides.
2
Heat a small skillet over medium-high heat and sear the sirloin for 3-4 minutes per side until desired doneness.
3
Bring a small pot of water to a boil, add the eggs, and cook for 6.5 minutes before transferring to an ice bath.
4
In a separate saucepan, whisk together the ragi flour, milk, and water until no lumps remain.
5
Cook the ragi mixture over medium heat, stirring constantly for 5 minutes until it reaches a thick, porridge-like consistency.
6
Remove the porridge from heat and stir in the grass-fed butter and maple syrup.
7
Peel and halve the soft-boiled eggs.
8
Slice the rested sirloin and serve it over the warm, sweet porridge with the eggs on the side.