Savory Oatmeal

Serves 2

This recipe serves 2 and details how to create a savory oatmeal dish featuring prosciutto and mushrooms, cooked in a chicken stock-based sauce and served with poached eggs on top.

The preparation involves sautéing the shallots, prosciutto, mushrooms, garlic, and thyme, then cooking the oats in the stock until thickened, followed by poaching the eggs and serving them atop the oatmeal.

Ingredients

• 2 brown shallots finely diced
• 2-1/2 oz prosciutto thinly shredded
• 7 oz mushrooms thinly sliced
• 1 garlic clove finely chopped
• 1 sprig of fresh thyme leaves picked
• 5-1/2 oz rolled oats (or brown rice flakes or quinoa flakes if gluten free)
• 2 lb chicken stock
• White Vinegar
• 4 large eggs
• Salt & pepper, to taste

Directions

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.
2. Cook for 8 minutes, stirring until thickened and adjust seasoning. If too thick, you may need to add a little water.
3. 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.
4. Serve, divide the oats between bowls, top with eggs and season with salt and pepper.