It’s one of those impressive deals that actually is super simple to make but makes you look like a domestic goddess who knows what she (or he) is doing.
Everyone knows about sweet porridges.
People have their favourite ways to eat it, be it with some simple butter, sugar, or banana. But when it comes to savoury porridges, people are none the wiser!
Most have never even tried it, or thought it was even an option, even though they grew up on the stuff!
Now, don’t be skeptical ok?
I know porridge and oats are usually associated with sweetness, but that’s another reason why this is so cool! It’s unexpected, and it just works. I’ve used a mix of spelt and oats, as I think they work amazingly well together for different textures and flavours.
You could stick to just one if you wanted, or even sub for rye or barley flakes. Go crazy here.
By toasting the oats we get such an amazing texture, not too soggy and not too creamy. They hold their stance, which is what you want when topping with a deliciously creamy soft poached egg and some buttery mushrooms.
It’s a super filling breakfast or lunch, or even brunch if you want.
I’ve had this twice this week and I’m already planning to have it again!
This is my new pièce de résistance breakfast. It’s one of those impressive meals that is actually super simple to make and tastes so delicious you'll find yourself craving it the next day (or the next meal!) A filling, nourishing, and utterly delicious way to start the day.
Author: Teffy Perk
Recipe type: Porridge, Healthy
75g (2/3 cup) spelt flakes
75g (2/3 cup) rolled oats
1 tablespoon coconut oil or grass-fed butter
3 fresh thyme sprigs
Pinch of salt
2 poached eggs
Small handful chopped spinach or kale leaves
Drizzle of extra virgin olive oil or truffled oil (optional)
Boil the kettle with 250 ml (1 cup) of water or bring to a boil in a pan.
In a separate pan (if not using the kettle) melt your coconut oil or butter in medium-high heat. Add the spelt and the oats and stir to coat. Reduce to a more medium heat and stir occasionally, making sure all the flakes are getting nice and toasty evenly. Toast for about 5 minutes, and once it’s lovely and fragrant (I think it starts smelling like popcorn!) carefully add in your boiling water - and be careful, as it’ll splutter!
Turn down the heat to low, until it’s just barely a simmer, throw in the thyme sprigs and salt, give it a quick stir and cover. Leave undisturbed for at least 5 minutes. Once it’s reached your desired consistency, take off the heat, remove the thyme sprigs, and place into bowls.
Add any and all toppings that you want, and enjoy straight away.
*I sautéed my mushrooms in some ghee with some pepper, dried Italian herbs, and some fresh thyme on medium-high heat until they were nice and brown but not too soft. You can do this while your oats cook, as it only takes a few minutes.
GLUTEN FREE: Use certified gluten free oats and omit the spelt flakes.
VEGAN: Omit the poached egg, and cook the mushrooms (if using) in coconut oil.
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Hi, I'm Teffy, and this blog is all about inspiring a balanced life through delicious and wholesome foods. Healthy eating shouldn't be hard and stressful, it should be easy and fun! It's not about being perfect either, so go ahead and have that chocolate - and that green smoothie too!
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