As someone who loves eggs and (being half-Scottish) loves her porridge, I decided to create my own savoury porridge. I love this combination and it also gives me the protein and energy I need to get through a long day!
1/2tsp coconut oil or butter
Salt and pepper, to taste
1tsp herbes de Provence
30g porridge oats
Large handful of green veg (e.g. tenderstem broccoli, 1/2 chopped courgette, peas or spinach…)
2 chestnut mushrooms, chopped
1/2 shallot or 1/4 onion, chopped
1/2 avocado, to serve
1tbsp pumpkin seeds, to serve (optional)
Tamari sauce (gluten-free version of soy sauce), to serve
Toasted sesame oil, to serve
Dried chilli flakes, to serve
1.) Melt the oil or butter in a frying pan and add the shallot, green vegetables and mushrooms. Sauté until softened.
2.) Meanwhile pour the oats, herbs and water into a saucepan and season to taste. Bring to the boil, then reduce the heat and simmer until all of the liquid has been absorbed (about 5 minutes).
3.) Pour the porridge into a bowl and serve with the sautéed vegetables. Crack the egg into the frying pan and cook for a couple of minutes until the white is no longer transparent. Transfer the egg on top of the porridge.
4.) Serve with the avocado, pumpkin seeds, chilli flakes and drizzle with the Tamari and toasted sesame oil to finish. Enjoy!