SVOATS (Savoury Oats)

Who says oats have to be sweet?

In this recipe I have attempted to use savoury breakfast ingredients and convert a classical sweet porridge into a savoury bowl of yumminess! Being a sweet tooth made me very sceptical about trying this out but I was pleasantly impressed and it kept me full for so long.

Ok ok I admit I have used maple syrup which is sweet but I was inspired by my favourite pancakes I order when I visit the local cafe I worked at over the summer - pancakes with mushroom, poached egg and maple syrup. I then thought about what I could add to give it that extra crunch and I picked parma ham as the ideal ingredient.

The method might seem like it's a bit of a faff because there is a lot going on but if you read it through and understand it first then you'll have no problem.

I hope you enjoy it and leave a comment below to let me know what you think!

Ingredients:

(Serves 2)

- 60g rolled oats

- 400ml boiling water (more for poaching the eggs)

- 2-3 chestnut mushrooms

- 2 medium eggs

- 2 spring onions

- 1 sprig of rosemary

- 1 slice of parma ham

- maple syrup

- oil for frying

Method:

1. Prepare your ingredients by slicing the mushrooms, spring onion and chopping the rosemary.

2. Add the oats and boiling water to a saucepan and allow it simmer over a low heat, making sure to stir every now and again.

3. Place a slice of parma under a high heated grill for approximately 4 minutes until it's crispy.

4. Start frying the mushrooms, spring onion and rosemary over a medium heat.

5. Poach your eggs by your desired choice of method. I tend to just plop them in boiling water for 3-4 minutes.

6. Remove the oats once they're cooked and equally share this into two bowl. Top with your fried vegetables, poached egg and finally tear the grilled parma ham and scatter this over the egg.

Season with salt and pepper!

#breakfast