Meals for Under £10: How to make this savoury miso porridge for four

IT’S a classic breakfast, but porridge doesn’t need to be reserved for mornings.

This recipe combines thick and creamy oats with mushrooms, fried eggs, avocado and natural yoghurt to make a truly tempting dish that can be enjoyed all day long.

Thanks to yoghurt makers, The Collective, for this delicious recipe.

You’ll need

2 handfuls mushrooms

Salt

A knob of butter

1 clove garlic,

Soy sauce

100g oats

400ml liquid, stock, milk or a mix

2 tbsp white miso:

toasted sesame oil,

2 handfuls spinach, rinsed

Rice vinegar

The Collective Natural Kefir Yoghurt

2 eggs

1 avocado

2 tbsp chives, chopped finely

2 sprigs fresh coriander

2 tbsp crispy fried onions

2 tsp sesame seeds

chilli flakes

Tahini

Method

Heat the mushrooms in a dry pan with a pinch of salt. As they start to release juices, turn heat down slightly and add butter, garlic and soy. Cook until soft and glossy.

Meanwhile, put oats and 400ml liquid in a pan on a medium heat. Stir with wooden spoon until all of the liquid has been absorbed. When ready, turn the heat down and stir in the miso.

Heat sesame oil and wilt the spinach. Add vinegar and season. Transfer to a bowl and cover to keep warm while you cook your eggs.

Melt the butter then crack your eggs in and fry until the whites have set. Season the yolks.

Divide the porridge, mushrooms and spinach between two bowls and top with an egg and half an avocado. Sprinkle over herbs, crispy onions, sesame seeds and chilli flakes. Drizzle with tahini and sesame oil.

Finish with a good dollop of The Collective Natural Kefir Yoghurt. Now dig in.