I’ve just moved to Melbourne (as in…the other side of the world, still haven’t wrapped my head that) and it’s been a rollercoaster of emotions. Excitement at starting my ‘Master of Dietetics’ the first step to being a qualified DIETITIAN (yay!), thrilled to be in one of the most vibrant and cultural cities in the world, but also moments of being desperately homesick – missing my friends, family and significant other and at times feeling a little lonely too. So now it’s the weekend after my first week of starting my course, I think I deserve a bit of RnR, a bit of self TLC, and there’s no better way to do that than a spoiling sunday breakfast/brunch after a lazy snooze-in. Except maybe to have a bath, but since I don’t have one in my new home, then brunch it is!
This recipe uses steel-cut oats which are the ‘king’ of porridge oats. If you’re currently on the normal instant porridge oats I’d recommend seeking out this rustic wholegrain version. They do take longer to cook, but if you make a batch at the weekends and keep it in the fridge in a container and just reheat portions when needed, it’s just as quick if not more so and much more nutritious. A great way to start the day!
Savoury porridge with poached egg, kale and asparagus
1/4 cup steel cut oats
1 1/2 cups water
handful of chopped kale
handful of spinach
6 asparagus stalks, tough fibrous ends snapped off
1 flat mushroom, destalked
1/2 tbsp sunflower seeds
1 tsp greek yogurt
small handful of watercress leaves
To start get the steel cut oats on the hob with the water and a pinch of salt, and cook according to the manufacturer’s instructions, normally about 15 minutes. Meanwhile, get your grill pan on the heat and watching carefully add your sunflower seeds to the pan to gently toast. As soon as they are ready, move them to a bowl on the side. Add your prepared mushroom and asparagus with a small drizzle of canola oil to the grill pan with a sprinkle of salt. They will both be ready when you have lovely charred lines on the asparagus and the mushroom, which will take a few minutes. Get a pan of water on the heat and bring to a medium-low temperature ready for poaching your egg.
When the porridge is ready, stir in the kale and spinach until they are reduced and cooked into the porridge. Crack an egg into the pan of water, and poach.
Finally, assemble your porridge. I layered my green porridge with a small dollop of greek yogurt, the mushroom and asparagus, the poached egg and then tossed in the sunflower seeds, watercress and some generous shavings of parmesan.