Poached egg with wheat and black eye peas

*  wheat grain, Egyptian kemet, whole grains, the whole thing, ground to fine powder in a coffee mill, about two tablespoons

*  black eye peas, about three tablespoons also ground to fine powder in a coffee mill. 

The two powders totaled 1/4 cup. 

Water totaled 2/3 cup.

The powders were soaked in water until I got around to them, about an hour. Cooked to boiling in a microwave, about two minutes. Left to steam. 

*  butter

*  salt

* pepper

* chile flakes

* brown sugar

* grated hard Parmigiano cheese

* a tiny amount of Mozzarella cheese that was left over

* 1/2 teaspoon baking powder

Zapped again to boiling, about thirty seconds. Plated. 

This paste looked unattractive. I was hesitant to taste it, but it turn out to be delicious. The butter, trace of chile flakes, and trace of brown sugar contributed considerably. It's better than I expected. It's like a light and very moist and flavorful dumpling. Mixed with the egg yolk it is amazing. 

The poached egg is like a warm yolk bladder. It was cooked off the heat, just sitting there in hot acidulated water. The alubmen was trimmed slightly.