Corn porridge with fried eggs and green peas

Ingredients:

• 3/4 cup quick-cooking corn grits
• 0.5 cups of milk
• 1 cup grated Havarti cheese with dill (about 100 g)
• 3 tbsp (45 g) unsalted butter
• 2 carrots, thinly sliced
• 200 g sugar snap peas in pods, trimmed and broken in half
• 5 green onions (4 cut into 2cm pieces, 1 thinly sliced)
• 1 tbsp. grainy mustard
• 4 large eggs
• 1/4 cup fresh parsley
• 2 tbsp coarsely chopped fresh dill

Preparation:

1. Combine 3.5 cups of water, milk, 0.5 teaspoon of salt, and a pinch of ground black pepper in a saucepan and bring to a boil. Slowly pour in the cornmeal, stirring constantly. Reduce heat to low and simmer, stirring frequently, until thickened, 5-7 minutes. Stir in the cheese until melted, then season with salt and pepper to taste. Keep warm over very low heat.
2. Meanwhile, melt 2 tablespoons (30 grams) butter in a large nonstick skillet over medium heat. Add the carrots and cook until softened, 2 minutes. Add the sugar snap peas and coarsely chopped green onions, season with salt, and stir. Add 2 tablespoons water, cover, and simmer until the vegetables are crisp-tender, 4 to 5 minutes. Stir in the mustard. Transfer to a bowl and cover to keep warm.
3. Wipe out the skillet and melt the remaining 1 tablespoon (15 g) butter over medium heat. Crack the eggs into the skillet; season with salt and pepper. Cook until the whites begin to set, about 3 minutes, then cover and cook until the whites are completely set but the yolks are still runny, another 1 to 2 minutes. Divide the porridge among bowls, top with the eggs and vegetables, and sprinkle with parsley, dill, and chopped green onions.