Savoury oat porridge with mushrooms and a poached egg
Creamy porridge made with stock instead of milk, topped with garlicky mushrooms, a runny egg and a pinch of chilli.
- Time25 min
- LevelEasy
- Costabout £1.30 a head
Ingredients
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Method
- 1
Put the oats and stock in a pan and bring to a simmer. Cook for 6 to 8 minutes, stirring, until thick and creamy.
7 min - 2
Heat the oil in a frying pan over a high heat. Fry the mushrooms for 5 minutes until golden, then add the garlic and spinach and cook for 1 minute until the spinach wilts.
5 min - 3
Bring a wide pan of water to a gentle simmer and add the vinegar. Stir to make a swirl and slip in the eggs. Poach for 3 minutes.
3 min - 4
Lift the eggs out with a slotted spoon onto kitchen paper.
- 5
Spoon the porridge into two bowls, pile on the mushrooms and spinach, and top each with an egg.
- 6
Finish with chilli flakes and pumpkin seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.