I absolutely love my greens and I often find that a dish looks quite dull without them. As I love my savoury breakfasts so much, and thanks to having more time over half-term, I really enjoyed experimenting with new flavours for my savoury porridges! (Apologies to all my sweet-toothed followers!)
I created this Hulk of a porridge recently and it’s a great savoury option.
30g porridge oats
1 small courgette, grated
1 tsp wheatgrass powder (optional)
1/4 avocado, to serve
1 large handful spinach or 60g frozen peas, defrosted
Serving Options: Dried chilli flakes, herbs (such as Herbes de Provence), a drizzle of Tamari sauce, pumpkin seeds
1.) Add the oats, grated courgette and water to a pan and mix together, adding slightly more water if necessary. Bring to the boil and then reduce the heat and simmer until all of the liquid has been absorbed (about 5 minutes).
2.) Choose your type of egg: I prefer the speedier version, where I crack the egg into the pan and stir it in constantly for a couple of minutes to cook. If you have more time and you’d prefer a runny yolk, make the poached egg.
3.) Add the spinach or peas to the porridge pan and stir through.
4.) Finally, top the porridge with the avocado and poached egg, if using, and sprinkle on the chilli flakes, herbs and pumpkin seeds. Drizzle with Tanari.