This is a medieval English recipe. The plain frumenty can be used as a breakfast dish. The fancier egg and saffron one can be used as a side dish.
Original recipe in 14th century English: Tak clene whete & braye yt wel in a mortar tyl the holes gon of; seethe it til it breste in water. Nym it vp & lt it cole. Tak good broth & swete mylk of kyn or of almand & tempere it therwith. Nym yelkys of eyren rawe & saffroun & cast therto; salt it;lat it naught boyle after the eyren ben cast therinne. Messe it forth with venesoun or with fat motoun fresch. (From "Curye on Englysch", Hieatt & Butler, Oxford University Press, 1985)