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.