Recipe
Cooking steps and ingredient details are being prepared.
Breakfast recipe
A warm savoury oat breakfast with garlicky mushrooms, spinach, cheddar, parsley, and soft eggs for a filling start.
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Ingredients
saucepan, wide frying pan, small saucepan, knife, chopping board, grater, slotted spoon
Method
Slice the chestnut mushrooms, finely slice the spring onions, grate the garlic, finely chop the parsley, and grate the cheddar cheese. Crumble the vegetable stock cube into a jug with 900ml boiling water and stir until dissolved.
Heat 1 tablespoon olive oil in a wide frying pan over a medium-high heat. Add the mushrooms, spring onion whites, garlic, black pepper, and a pinch of salt, then fry for 6 to 7 minutes until the mushrooms are browned at the edges and their liquid has evaporated.
Put the porridge oats and hot vegetable stock in a saucepan over a medium heat. Simmer for 5 to 6 minutes, stirring often, until creamy and thick enough to hold a spoon trail.
Stir the baby spinach, half the cheddar, and half the mushroom mixture into the oats for 1 to 2 minutes until the spinach wilts. Taste and season with a little more black pepper if needed.
Bring a small saucepan of water to a gentle simmer. Crack in the eggs one at a time and poach for 3 to 4 minutes until the whites are set and the yolks are still soft, then lift out with a slotted spoon.
Divide the savoury oats between bowls. Top with the remaining mushrooms, poached eggs, remaining cheddar, spring onion greens, and parsley.
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