Savoury breakfast porridge
A full English like you’ve never seen it before – but every bit as tasty!
SERVES 1 PREP TIME 10 MINS COOK TIME 15 MINS
l 55g White’s Organic Jumbo Oats
l 350ml chicken stock
(or milk or water if preferred) l 1tsp olive oil
l 2 rashers oak-smoked dry-cured streaky bacon l 15g butter
l 2 spring onions, trimmed and finely chopped
l 55g chestnut mushrooms, finely sliced
l 2 cherry tomatoes, halved l Handful thyme leaves l 1 medium egg l Freshly ground black pepper
1 Place the oats and stock into a saucepan over a medium heat and bring to a simmer, stirring for 3-4 mins until creamy. 2 Heat the oil in a frying pan and fry the bacon until crisp and golden. Remove from the pan and keep warm. Add the butter to the pan and stir in the spring onions, mushrooms, tomatoes (cut-side down) and thyme leaves, and cook over a medium heat for 3-4 mins until soft and beginning to colour. Season well. 3 Meanwhile, bring a pan of lightly salted water to the boil and stir well, break an egg into the water, then remove the pan from the heat, cover and leave to stand for 2 mins. Drain well. 4 Stir two-thirds of the mushroom mixture into the porridge and spoon into a warmed, shallow bowl. Arrange the egg over the porridge and then spoon over the remaining mushroom mixture. Add the crispy bacon and serve immediately.