Savory Porridge

Ingredients

• 2 shallots
• 1 Spring onion
• 2 tsp Olive oil
• 100 g rolled oats
• 400 ml Vegetable broth
• 100 g peas (frozen)
• Salt
• Pepper
• 0.5 tsp paprika powder
• 2 handfuls spinach (40 g each)
• 2 Eggs
• 0.5 sprig of watercress
• 1 Avocado
• 50 g feta cheese (45% fat in whole milk)

Instructions

1. 1.

   Peel and finely chop the shallots. Wash, trim and slice the spring onion into thin rings. Heat oil in a small pot. Sauté the shallot for 2–3 minutes until translucent. Add the oats and toast for 1 minute.

2. 2.

   Deglaze with vegetable broth. Stir in peas, bring to a boil, then simmer on low heat for 5–7 minutes until the porridge thickens. Season with salt, pepper and paprika. Wash and dry spin the spinach. Just before the end of cooking, fold in the spinach and let it wilt.

3. 3.

   Meanwhile, bring water to a rolling boil in another pot and cook the eggs at medium heat for 6–7 minutes for soft-boiled eggs.

4. 4.

   Shake off excess water from the watercress. Ladle the porridge into bowls. Halve the avocado, remove the pit, scoop out the flesh and cut into slices. Peel the eggs, halve them and place on top of the porridge alongside the avocado. Sprinkle with sliced spring onion, watercress and crumbled feta.