Kilbeggan organic porridge with mushrooms, eggs and greens

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Kilbeggan organic porridge with mushrooms, eggs and greens Easy Food

Serves 2


80g Kilbeggan oats
80ml whole milk
160ml water
Salt and black pepper

30g Irish butter
150g mushrooms
2-3 handfuls of spinach
1 tsp Worcestershire sauce
50g Irish hard cheese (e.g 15 Fields, Coolea or Cáis na Tíre), grated
2 eggs, soft-boiled, poached or fried
1 spring onion, finely chopped


  1. Heat a dry frying pan over a medium-high heat and toast the oats for 2-3 minutes until fragrant.
  2. Place the toasted oats in a saucepan over a medium heat. Add the milk and water and slowly bring to the boil, stirring frequently.
  3. Reduce the heat to low, and simmer for 10 minutes or until cooked to your preferred texture, stirring often. Add a pinch of salt halfway through.
  4. Remove the pan from the heat, cover with a lid and allow to rest for five minutes.
  5. Meanwhile, melt the butter in a large pan over a medium heat. Cook the mushrooms for 5-6 minutes until golden. Season with salt and pepper.
  6. Add the spinach and the Worcestershire sauce. Allow to wilt, stirring occasionally.
  7. Stir the cheese into the finished porridge. Divide between two bowls and top with the mushroom and spinach mixture. Place a soft-boiled, poached or fried egg on top of each portion, scatter with the spring onion and serve immediately.

Per Serving: 453kcals, 27.5g fat (14.8g saturated), 33.2g carbs (5.3g sugars), 20.4g protein, 5.1g fibre, 0.442g sodium


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