Name: Savoury miso porridge with a poached egg and mushrooms
Prep time: 5 min
Cook time: 15 min
Yield: 1
Ingredients: 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

Miso porridge with a poached egg and mushrooms

Serves: 1
Prep: 5 mins
Cook: 15 mins

Ingredients

Calories: 559kcal
Carbs: 50.4g
Protein: 24.8g
Fat: 30.5g
Saturates: 10.5g
Salt: 1.8g

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

Method

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.

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.

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

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).