Savoury porridge. Are you feeling disgusted or intrigued? Either way, just for me, please give it a go. You might surprise yourself.
In this porridge bowl we have mushroom, asparagus, salt, black and white pepper, and two runny-yolked eggs. This combination meaning that you have a lovely, balanced breakfast containing low GI carbohydrates in the oats (they digest more slowly, meaning they don’t spike blood sugar and keep you fuller for longer), a source of protein and healthy fats in the eggs, and one of your ‘5 a Day’ in the asparagus and mushrooms- as well as plenty of vitamins and minerals, which the fat in the egg yolk is going to help the body absorb. This is one super-charged breakfast bowl, and a great alternative if you want to change it up a bit from fruit and nut butter on your porridge. My biggest tip with this dish is not to skip the seasoning: white pepper is amazing with eggs, and the salt and pepper combo is going to give the oats some oomph (they smell great when they’re cooking).
I happened to love this combination of salt and pepper oats, eggs, and veggies- but I’m interested to hear what you think, so let me know in the comments below if you decide to try this. Lets get started…
- 1/2 cup oats
- 1/2 cup freshly boiled water
- 1/2 cup unsweetened almond milk, or any milk you would prefer (just not sweetened in this recipe!)
- 2 large eggs
- 80g asparagus, chopped (roughly 7 spears- we’re being so precise because this is going to contribute to one of your ‘5 a Day’)
- 1 small handful of closed cup mushrooms, sliced
- Black pepper, white pepper, salt (don’t omit these, especially the white pepper)
- Grab a small pan, and to this add the oats, freshly boiled water, and almond milk. Place over a medium heat and bring up to a simmer. Add in the salt, black pepper, and white pepper to your taste, then reduce to a low heat.
- Simmer for around one minute, and then throw in the mushrooms. Continue to simmer until thick. Again, how thick you like your porridge is personal preference, but I like it thick, and so this is usually about 5 minutes of simmering.
- Whilst the oats are cooking, place the asparagus spears onto a plate, and microwave for 30-90 seconds. If you want you can put it in a pan and sauté, however I am lazy and also extremely hungry in a morning, so this is much easier.
- Get your eggs on: spray a pan with cooking spray or oil, and crack in two eggs. Cook to your liking.
- Scoop the oats into a bowl, add the asparagus, and top with the eggs. Sprinkle on a little more black pepper, and dig in…
TIP! If you like spice, then throw on some tabasco, or dried chilli flakes at the end.