Savoury Oats DF
Recipe / Naomi Sherman
I love porridge. I'm that weirdo who always chooses porridge when offered. It was a revelation to my porridgeloving soul to discover that savoury oats are just as good as sweet. Simply cook your oats in your stock of choice, then top with your favourite additions. This is my favourite power breakfast.
Serves: 2
6 truss cherry tomatoes
1 tbsp olive oil
100g smoked bacon
⅔ cup rolled oats (not quick oats)
1⅓ cups chicken stock
6 Tuscan kale leaves, stripped
2 eggs
1 tbsp chives, chopped
1. Preheat oven to 180°C. Place truss tomatoes on a lined baking tray and drizzle with olive oil. Lay the bacon slices on a separate lined tray. Bake both for 15 mins.
2. Place the oats and the stock in a saucepan over medium-high heat and bring to the boil. Reduce the heat to a simmer and cook until the oats have absorbed most of the liquid. Stir regularly.
3. Bring 2 pots of water to the boil. Blanch the kale in the boiling water for 3 mins, then drain. Meanwhile, poach 2 eggs in the second pot.
4. Build your bowls by adding the savoury oats, kale and bacon.
5. Gently add the roasted tomatoes, then top with the poached egg. Season to taste and enjoy.
