Recipes
Date posted: 20/12/2017
Ingredients
| Mornflake medium oatmeal | 400g |
| Pure olive oil | 80ml |
| Fresh onions (diced 3mm) | 180g |
| Fresh thyme | 8g |
| Fresh chestnut mushrooms (cut into large slices and roasted) | 600g |
| Everyday Favourites large fresh eggs | 10 |
| Everyday Favourites cracked black peppercorn | 1.5g |
Method
- If using porridge oats, blend oats down until they resemble a course crumb.
- In a large pan, heat the oil and sauté the onions until translucent.
- Add the oatmeal and slowly cook for 10-15 minutes. Add a little water if required, in order to keep the texture.
- Chop most of the thyme, leaving some sprigs to garnish, and add to the pan.
- Stir through the roasted mushrooms and season if required.
- To serve: Poach the eggs and serve the oatmeal skirlie in chosen container, top with the poached egg and black pepper.
- Finish with thyme sprigs.