Savoury oat porridge with ginger-garlic crumbs

Updated at: Sat, 10 Feb 2024 23:46:56 GMT

Step 1

1. Toss the spring onions in a bowl with 1 tablespoon of oil and a pinch each of salt and pepper.

Step 2

Place a large, non-stick saute pan on a high heat and, once hot, cook half the spring onions for 3 minutes, turning a couple of times, until softened and charred.

Step 3

Transfer to a plate and char the remaining half, adding to the plate when done. Let the pan cool slightly.

Step 4

2. Wipe out the pan and place it on a medium heat with the remaining 2 tablespoons of oil.

Step 5

Once hot, add the ginger and garlic and cook for 15 minutes, stirring occasionally, until deeply golden and crispy. Transfer two-thirds of this mixture to a small bowl and leave the rest in the pan.

Step 6

3. Meanwhile, boil the eggs for

Step 7

6 minutes, until soft-boiled (or longer if preferred). Drain, peel and set aside.

Step 8

4. To the ginger-garlic pan add the oats, 1 litre of water, 1 teaspoon of salt and a good

Step 9

grind of pepper. Bring to a gentle simmer on a medium-high heat, then cook for about 4 minutes, stirring occasionally, until you have a loose porridge. Add a splash more water if needed.

Step 10

5. Meanwhile, put the soy sauce and a generous amount of pepper into a small saucepan and bring to a simmer on a medium-high heat. Turn the heat down to low and slowly whisk in the butter cubes, 2-3 at a time, waiting until just melted before adding some more. Continue in this way until you have a homogenised mixture. Don't let it boil at all as it will split.

Step 11

6. Divide the porridge between four bowls. Top each with some of the soy butter and spring onions. Cut the eggs in half, sprinkle with salt and pepper and place on top. Finish with the reserved ginger-garlic crumbs and a sprinkling of chilli flakes.

Step 12

Serve warm.

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