Savoury oats with leek, speck and egg

Ingredients

For 1 serving

• Rolled oats40 g
• Vegetable broth220 ml
• Leek60 g
• Speck20 g
• Eggs1
• Extra virgin olive oil1 teaspoon
• Black pepperto taste

Contains: gluten, eggs, celery,

In season: October – March

Method

1. Trim off the tough dark green part and the roots of the leek, halve it lengthways, rinse well between the layers to remove any grit and slice thinly; cut the speck into strips; heat the vegetable stock in a small pan.
2. Heat the oil in a deep non-stick pan over medium-low heat and sweat the leek for 5 minutes, stirring, until soft and translucent; add the speck and cook for 1 minute until glossy.
3. Add the rolled oats and the hot stock and cook over medium-low heat for 5 minutes, stirring often, until the porridge is creamy.
4. Make a hollow in the centre with the back of a spoon, crack the egg into it, cover and cook over low heat for 4 minutes, until the white is set and the yolk still soft; no salt needed, the speck is salty enough.
5. Finish with a grind of black pepper and serve straight from the pan or slide it into a bowl.