Savoury break­fast por­ridge

Chat - - NO-FUSS FOOD -

A full English like you’ve never seen it be­fore – but ev­ery bit as tasty!


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.

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