This savory porridge from Oakland’s Sister (@sisterrestaurant) is topped with kale confit, a pickled egg, and pickled ginger. The last item is what really sold it for San Francisco deputy editor Dianne de Guzman (@thedeguz). “I spread bits of ginger onto each spoonful of porridge and kale,” Guzman said. “It added a bit of bite as I worked my way through the dish and played nicely with the kale and the crunch of toasted seeds.” Plus, who could resist a jammy egg? “I’m not quite a porridge person yet, but this is helping me get there.” Tag #eater to share what you’ve been eating—and for a chance to be featured.