Savoury Egg & Parmesan Porridge

📝 Ingredients

• 50 g rolled oats
• ½ vegetable stock cube + 250 ml water
• 40 g baby spinach
• 20 g finely grated Parmesan
• 2 eggs
• 1 spring onion
• 1 tsp sesame seeds
• Black pepper

🍴 Utensils

• 2 small saucepans
• Chopping board and knife
• Tablespoon
• Bowl of cold water
• Wooden spoon
• Timer

📖 Steps

1. Bring a small saucepan of water to the boil. Gently lower in the eggs straight from the fridge using a tablespoon and time exactly 6 min at a gentle boil, for set whites and runny yolks.
2. Meanwhile, pour 250 ml of water into the second saucepan, add the ½ stock cube and heat, stirring, until dissolved. Finely slice the spring onion, keeping the white and green parts separate, and roughly chop the baby spinach.
3. As soon as the 6 min are up, transfer the eggs to a bowl of very cold water to stop the cooking and leave to cool for 2 min: they'll also be much easier to peel.
4. Add the oats and the white part of the onion to the hot stock. Bring to a simmer, then cook for 4 to 5 min over a low heat, stirring often, until creamy, like a slightly loose risotto.
5. Add the spinach and stir for 1 min, until wilted. Off the heat, stir in the Parmesan and season generously with pepper, but don't add salt: the stock and cheese are enough. If the porridge is too thick, add a splash of hot water.
6. Carefully peel the eggs by tapping the shell all over, then removing it under a trickle of cold water. Spoon the porridge into a bowl, top with the halved eggs and sprinkle with the spring onion greens and sesame seeds.