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.
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