Date posted: 20/12/2017

Savoury oatmeal skirlie

  • Serves 10
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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


  1. If using porridge oats, blend oats down until they resemble a course crumb.
  2. In a large pan, heat the oil and sauté the onions until translucent.
  3. Add the oatmeal and slowly cook for 10-15 minutes. Add a little water if required, in order to keep the texture.
  4. Chop most of the thyme, leaving some sprigs to garnish, and add to the pan.
  5. Stir through the roasted mushrooms and season if required.
  6. To serve: Poach the eggs and serve the oatmeal skirlie in chosen container, top with the poached egg and black pepper.
  7. Finish with thyme sprigs.
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