Recipe: Savoury wholegrain porridge

Styling: Bernadette Hogg.
MANJA WACHSMUTH

Styling: Bernadette Hogg.

Porridge served savoury is the next thing on our breakfast menus. 

INGREDIENTS

Onion, mushrooms, bacon, olive oil, butter, thyme, wholegrain oats, parmesan, egg, chilli flakes.

METHOD

Sauté sliced onion, mushrooms and bacon in olive oil and butter with a few sprigs of thyme then take off heat.

Cook the oats to packet directions (use wholegrain oats, not fast-cooking rolled oats) then fold through the cooked mushroom mixture along with some grated parmesan and season to taste.

Serve immediately, topped with a fried egg and a sprinkling of chilli flakes and fresh thyme.

 

 

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