Savoury Oatmeal with Miso Mushrooms, Eggs and Spinach
15 min
© foodspring
When it comes to porridge, you can’t go wrong with a savoury oatmeal – it may sound unconventional but if you think of it kind of like an oaty risotto, you can see how delicious it can be! Stirring in some of our neutral whey protein at the end makes the oatmeal extra creamy and high in protein. To make things easy for the morning we’ve gone with mushrooms & spinach on top which cook up quickly, plus a soft boiled egg for a source of protein.
Preparation
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1
Bring a small pot of water to the boil then turn down to a simmer and lower in the eggs. Boil the eggs gently for 6 minutes then remove with a slotted spoon and plunge into a bowl of cold water. Crack the shells and peel the eggs, discarding the shells. Set the peeled eggs aside.
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2
Combine 50ml of the water with the whey protein in a small bowl or jug and stir to get a smooth slurry. Set aside.
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3
Combine the remaining 250ml water with the oats and stock cube in a small pot set over a high heat on the stove. Bring to the boil then stir, remove from the heat and cover with a lid. Let sit for 5 minutes so the oats can continue to absorb the liquid.
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4
Meanwhile, cook the sliced mushrooms with the oil in a medium, non-stick frying pan over a medium-high heat until golden. Add the miso along with a splash of water to the pan and stir together so it coats the mushrooms. Remove them from the pan to a bowl and set aside.
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5
Return the pan to a low heat and add the spinach, stirring occasionally until wilted then remove from the heat.
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6
Remove the lid from the pot of oats and stir in the neutral whey protein slurry. Divide the oats between two bowls and top with the spinach, miso mushrooms and a halved egg. Sprinkle with the sesame seeds and sliced radishes. Serve with soy sauce for drizzling, as needed.
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1Enjoy!
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