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.
DF
GF
NF
Number of servings
2
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.
Energy (kJ)
1351 kJ / 323 cals
Protein
23.2 g
Fat
14.1 g
Sat. Fat
3.9 g
Carbs
23.4 g
Sugar
1.3 g
Fiber
4.9 g
UNLOCK YOUR FITNESS POTENTIAL WITH THE CENTR APP
Coaching On Demand And In Your Hand
When you need a sweat session or an extra boost, your personal fitness coach is just a tap away.
Fewer Decisions, Better Results
Never stress about your fitness routine again. We'll select your daily workout and meals based on your goals and preferences.
Move Any Time, Anywhere
Press play at the gym or at home with your Apple, Android or Web device.