Method:

1. Heat the mushrooms in a dry pan with a pinch of salt. As they start to release juices, turn heat down slightly and add butter, garlic and soy. Cook until soft and glossy.

2. Meanwhile, put oats and 400ml liquid in a pan on a medium heat. Stir with wooden spoon until all of the liquid has been absorbed. When ready, turn the heat down and stir in the miso. 3. Heat sesame oil and wilt the spinach. Add vinegar and season. Transfer to a bowl and cover to keep warm while you cook your eggs. 4. Melt the butter then crack your eggs in and fry until the whites have set. Season the yolks.

5. Divide the porridge, mushrooms and spinach between two bowls and top with an egg and half an avocado. Sprinkle over herbs, crispy onions, sesame seeds and chilli flakes. Drizzle with tahini and sesame oil.

6. Finish with a good dollop of The Collective Natural Kefir Yoghurt. Now dig in.