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Savoury Oats Two Ways

Prep Time15 minutes
Cook Time27 minutes
Course: Breakfast

Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup jumbo oat flakes / rolled oats
  • 1 3/4 cups chicken stock / vegetable stock / water
  • Salt and black pepper to taste

For the toppings

  • 2 tablespoons olive oil
  • 100 grams button mushrooms washed , dried and sliced thinly
  • 50 grams baby spinach washed and dried
  • 100 grams bacon
  • 2 whole eggs
  • 2 tablespoon chopped chives
  • Salt and pepper to taste

Instructions

  • In a medium saucepan over medium heat melt unsalted butter and add the oats.
  • Stir for 2-4 minutes allowing the oats to toast. They will brown a little bit and smell toasty.
  • Add stock or water and stir continuously until the oatmeal comes to a boil.
  • Reduce the heat and cook for 5 minutes.
  • Once done taste for seasoning and adjust accordingly. Set aside.
  • In a pan add olive oil and sauté the mushrooms until golden brown.
  • Ensure the mushrooms are in one layer and stir occasionally to cook. Once done season with salt and pepper and set aside.
  • In the same pan add a tablespoon of oil and add baby spinach. Cook for 2 -3 minutes until the spinach wilts. Season with salt and pepper and and set aside.
  • Cook bacon until done and set aside.
  • Fry the eggs one by one to your liking. Season with salt and pepper.
  • To assemble, in one bowl of savoury oats top with sauteed mushroom and spinach.
  • In another bowl of savoury oats top with bacon and a fried egg and sprinkle over some chives.

Video

Notes

Instead of a fried egg you can opt to boil the eggs and top with a soft boiled egg.