Rustic Italian Millet Brunch

1. In a large saucepan, toast millet over medium heat for 2 minutes. Add olive oil and shallots to the pot and cook for 1 minute. Next add the minced garlic saute for 1 minute.

2. Pour chicken broth into the pot, bring to a boil, reduce to a simmer, put the lid on and cook for 15 to 20 minutes. If you cook the millet too long it will become mush, so you’ll be shooting for a more al dente texture. While the millet is cooking, prep the remainder of your ingredients.

3. Once the millet is done cooking, remove from the heat and stir in the diced sun-dried tomatoes and chopped chard. Cover your millet pilaf and allow it to sit and wilt the chard while you cook your sausage and eggs.

4. Grill one Italian turkey sausage link and fry 1 egg per person.

5. Plate your millet pilaf, sausage and fried egg together. Top with fresh cracked pepper to taste and garnish with a sprinkle of fresh chives and slices of fresh Parmesan.