UMAMI MISO AND EGG

cals 286 fat 11g protein 13g carbs 32g serves 2

It’s like a breakfast dream team… with extra umami thrown in. Adding eggs – a source of all nine essential amino acids – to your oats will keep you going for hours

INGREDIENTS

1-2 tsp white miso paste • 100g porridge oats • 1 tsp tamari (or soya sauce) • ¼ tsp sesame oil • 1 tsp black or white sesame seeds • salt • 2 eggs • ¼ spring onion, thinly sliced • 2 baby radishes, thinly sliced

METHOD

1. Melt the miso paste in a pan filled with 700ml water until evenly blended (think ‘silky’). Add the oats and bring to the boil, then simmer for 6-7 mins (3-5 mins if using flaked porridge oats), stirring and scraping the bottom to avoid the dreaded stick. When the oats are cooked, add the tamari and sesame oil.

2. Meanwhile, heat a wide pan until hot and toast the sesame seeds with a pinch of salt for 2 mins, tossing until golden brown. Now put them out of reach – they’re too yummy not to pick at.

3. Poach the eggs in simmering water for 2½ mins. Remove and pat dry. Serve the porridge topped with sesame seeds, spring onion, radish and a poached egg.