Savoury oat porridge with poached egg and parmesan

Ingredients

For 1 serving

• Rolled oats45 g
• Vegetable broth250 ml
• Parmigiano Reggiano12 g
• Eggs1
• Spinach50 g
• White wine vinegar1 tablespoon
• Black pepperto taste

Contains: gluten, lactose, eggs, celery, sulphites,

Method

1. Bring a small pan of plenty of water to the boil for the egg; meanwhile heat the vegetable stock in another small pan over medium heat.
2. When the stock simmers, add the rolled oats and cook over medium-low heat for 6 minutes, stirring often, until tender and creamy; in the last minute stir in the washed spinach and let it wilt.
3. Meanwhile add the vinegar to the egg water and lower the heat until it barely simmers; crack the egg into a cup, stir a whirlpool with a spoon and slide the egg into the centre.
4. Poach the egg for 3 minutes without touching it, until the white is set and the yolk still soft, then lift it out with a slotted spoon and drain it on kitchen paper.
5. Take the oats off the heat and stir in the grated Parmigiano Reggiano until creamy, adding a splash of stock or hot water if too thick.
6. Spoon the porridge into a bowl, top with the poached egg and finish with a grind of black pepper.