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
Ingredients

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

Methodbased on 2 servings
1

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.

2

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.

3

To serve, divide the oats between serving bowls, top each with an egg and season with salt and pepper.

Nutritional Informationper serving

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

Sign up to unlock your full potential

All your tools in one place

Expert-training to fuel your fitness, nutrition and mindfulness.

Limitless ways to fuel your mind & body

Access to over 3,000 workouts, recipes, and meditations – all tailored to your goals.

Tech that keeps you moving

Download Centr on all your devices to level up and track your results live.