Ingredients:

  • 1 cup (160g) regular cream of wheat (farina)
  • 3 cups (710ml) low-sodium chicken broth
  • 2 tbsp (28g) unsalted butter
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 cup (56g) sharp cheddar cheese, shredded
  • 1 tbsp (15g) fresh chives, finely minced
  • 2 large eggs
  • 2 oz (56g) diced smoked ham
  • 1 tsp (5ml) hot sauce

Instructions:

  1. Pour the broth into a medium saucepan over medium-high heat. Bring to a gentle boil, then stir in the salt and black pepper.
  2. Reduce heat to medium. Using a wire whisk, gradually sprinkle the cream of wheat into the boiling broth in a slow, steady stream, whisking constantly for 2-3 minutes until the mixture begins to thicken.
  3. Reduce heat to low. Stir occasionally for 5-8 minutes until the porridge reaches a velvety, thick consistency. Remove from heat and stir in the unsalted butter until melted and glossy.
  4. Stir in the shredded cheddar cheese and minced chives until the cheese is fully melted. Spoon into bowls and top with seared ham and a soft-boiled egg. Drizzle with hot sauce if desired.