Savoury miso porridge with a poached egg and mushrooms

Miso porridge with a poached egg and mushrooms
  • Serves: 1
  • Prep: 5 mins
  • Cook: 15 mins


  • Porridge
  • 50g porridge oats
  • 250ml water or milk
  • 1 level teaspoon miso paste
  • 1 level teaspoon of butter
  • Pinch of salt
  • Toppings
  • 1 British Lion egg
  • Handful of mushrooms, sliced
  • Handful of spinach, washed
  • ⅓ tbsp of olive oil
  • Pinch of salt and pepper


  1. Place the oats and water in a saucepan over a medium heat. Cook for approx 3-5 minutes until all of the liquid is absorbed. Stir in the salt, miso paste and butter.

  1. White the oats are cooking, fry the mushrooms in a pan with olive oil for five minutes until golden and soft. Stir in the spinach and cook until wilted for approximately one minute. Season with salt and pepper.

  1. Transfer to a bowl. Spoon the mushrooms and spinach on top.

  1. To poach the egg, bring a saucepan of water to a rolling boil. Give the water a swirl with a spoon and crack the egg in. Allow the egg to cook for 3-5 minutes (depending on how firm you like your yolk).

  1. Remove the egg with a slotted spoon and place on top of the porridge oats.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
559 50.4g 24.8g 30.5g 10.5g 1.8g

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3.4 / 5 rating (72 votes)