Breakfast recipe
Creamy cheesy savoury oats topped with garlicky spinach, jammy eggs, smoky burst tomatoes and spring onion.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
medium saucepan, small saucepan, large frying pan, wooden spoon
Method
Halve the cherry tomatoes. Thinly slice the spring onions, keeping the green tops separate. Finely chop the garlic, grate the cheddar and cut the lemon into wedges.
Bring a small saucepan of water to a steady boil. Lower in the eggs and cook for 7 minutes. Transfer them to cold water for 2 minutes, then peel and halve; the whites should be set and the yolks softly jammy.
While the eggs cook, heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Add the tomatoes, spring-onion whites, smoked paprika, 0.25 teaspoon salt and 0.25 teaspoon black pepper. Cook for 6 to 8 minutes, stirring twice, until the tomatoes blister and release a little juice but still hold their shape.
Bring the semi-skimmed milk and 400ml water to a gentle simmer in a medium saucepan. Stir in the gluten-free porridge oats, then cook over low heat for 6 to 8 minutes, stirring often, until creamy but spoonable. Stir in the cheddar, 0.5 teaspoon salt and remaining black pepper until smooth.
Push the tomatoes to one side of the frying pan. Add the remaining 1 tablespoon olive oil and garlic, cook for 30 seconds, then add the baby spinach and remaining 0.25 teaspoon salt. Toss for 1 to 2 minutes until just wilted. Spoon the savoury oats into four bowls and top with spinach, tomatoes and egg halves. Finish with spring-onion greens and a squeeze of lemon.
