Savoury oats with spinach and quail eggs

Ingredients

For 1 serving

• Rolled oats40 g
• Vegetable broth220 ml
• Spinach70 g
• Quail eggs5
• Grana Padano10 g
• Nutmeg1 pinch
• Black pepperto taste

Contains: gluten, lactose, eggs, celery,

Method

1. Wash and drain the spinach and chop it roughly; heat the vegetable stock in a small pan.
2. When the stock simmers add the rolled oats and cook over medium-low heat for 4 minutes, stirring often; add the spinach and cook for 2 more minutes, until wilted and the porridge is creamy.
3. Take off the heat and stir in the grated Grana Padano and the nutmeg until the cheese has melted.
4. Heat a non-stick pan over medium-low heat, open the quail eggs by nicking the shell with the tip of a small knife and fry them for about 1 minute, until the whites are set and the yolks still glossy.
5. Spoon the porridge into a bowl, top with the quail eggs and finish with a grind of black pepper.