BACK TO RECIPESDon't mock it until you try it - sweet porridge is great but savoury can be just as lovely! This recipe combines all your favourite breakfast flavours. The egg yolk adds an even creamier texture to your porridge - go on try it
- 55g (2oz) White's Organic Jumbo Oats
- 350ml chicken stock (or milk or water if preferred)
- 1 tsp olive oil
- 2 rashers oak smoked dry cured streaky bacon
- 15g (1oz) butter
- 2 spring onions, trimmed and finely chopped
- 55g (2oz) chestnut mushrooms, sliced
- 2 cherry tomatoes, halved
- 1 medium egg
- Freshly ground black pepper
Place the oats and stock into a saucepan over a medium heat and bring steadily to a simmer stirring for 3-4 minutes until thick and creamy.
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 minutes until softened and beginning to colour. Season well with salt and freshly ground black pepper.
Meanwhile, bring a pan of lightly salted water to the boil and stir well, break an egg into the water, remove from the heat, cover and leave to stand for 2 minutes. Drain well.
Stir two-thirds of the mushroom mixture into the porridge and spoon into a warmed shallow bowl. Arrange the egg over the porridge and spoon over the remaining mushroom mixture. Add the crispy bacon and serve immediately.
