Savoury porridge with zucchini, parmesan, rocket and poached egg
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Time to make:
$2.25 per serve
(at time of publication)
Full ingredients list:
1/2 cup (80g) steel-cut oats
1 medium zucchini, trimmed, grated
2 tablespoons grated parmesan
1 tablespoon chives, chopped, plus extra to garnish
40g baby rocket
Nutritional information (per serve)
Instructions and steps:
Step 1Place oats in a medium non-stick saucepan with 3 cups water, stir, and bring to the boil. Reduce heat to low and simmer, partially covered, stirring gently occasionally, for 20–25 minutes, or until the oats have a thick and creamy consistency. Add grated zucchini in the last 5 minutes of cooking time. Stir through the parmesan and chopped chives.
Step 2Bring a frying pan of water to the boil over high heat. Reduce heat to medium-low. Use a large spoon to make a whirlpool. Then carefully crack the eggs — one at a time — into the centre of the whirlpool and poach for 3 minutes for a soft yolk, or until cooked to your liking. Remove eggs with a slotted spoon and drain on a paper towel.
Step 3 Divide the porridge between 2 serving bowls; top with rocket and a poached egg, and garnish with extra chives.
Steel-cut oats are wholegrain oats cut into pieces using steel discs, giving them a chewier texture and a rich, nutty taste. Available in supermarkets and health food stores.
About this recipe
First published: April 2016