Savoury Oats with Prosciutto & Mushrooms
PREP 10 MIN•COOK 15 MIN
Porridge, but not as you know it. Think of it like a risotto, breakfast-style. Added bonus: it’s a one-pan meal for your convenience.
Number of servings
1 brown shallot finely diced
40g prosciutto thinly shredded
100g mushrooms thinly sliced
1⁄2 garlic clove finely chopped
1 sprig of fresh thyme leaves picked
3⁄4 cup (80g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
1 1⁄2 cups (375ml) chicken stock
1 tsp white vinegar
2 large eggs
salt & pepper, to taste
Heat a non-stick saucepan over medium heat and cook shallot and prosciutto for 5 minutes until shallots are soft. Add the mushrooms, garlic and thyme and cook for a further 2 minutes. Add the oats and stock. Cook for 8 minutes, stirring until thickened and adjust seasoning. If too thick, you may need to add a little water.
Meanwhile, bring a small saucepan of water to the boil, reduce to a gentle simmer and add vinegar. Stir in a circular motion to create a vortex and gently slide eggs into the water and cook for 4 minutes. Remove with a slotted spoon and pat dry.
To serve, divide the oats between serving bowls, top each with an egg and season with salt and pepper.
1351 kJ / 323 cals
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