Savoury Porridge with Courgette, Parmesan, Rocket, and Poached Egg

Summary:

Exploring the culinary cosmos, have you ever stumbled upon Savoury porridge with courgette, parmesan, rocket, and poached egg? If not, brace yourself for a gustatory expedition that will reshape your breakfast routine. Rooted in nourishment, this dish beckons with a unique ensemble of ingredients, promising a delightful fusion of textures and flavours.

Ingredients You’ll Need:

• Rolled oats: 1 cup (around 240 ml)
• Courgette (zucchini): 1 medium, grated
• Parmesan cheese: 1/4 cup, finely grated (60 ml)
• Rocket (arugula): 1 cup, roughly chopped (240 ml)
• Eggs: 2 large
• Olive oil: 1 tablespoon (15 ml)
• Salt: To taste
• Black Pepper: To taste
• Water: 2 cups (480 ml)

Time: Preparation – 10 minutes; Cooking – 20 minutes

Serves 2

Nutritional Tidbits (Per Serving):

• Calories: 320
• Total Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 185mg
• Sodium: 320mg
• Carbohydrates: 35g
• Fiber: 4g
• Sugars: 2g
• Protein: 15g

Let’s Craft That Porridge:

1. In a medium saucepan, add water and bring to a boil.
2. Gently stir in the rolled oats.
3. Reduce heat and simmer for 10 minutes.
4. As the oats start to soften, fold in the grated courgette.
5. Cook for another 5 minutes until the porridge thickens.
6. Off the heat, stir in parmesan cheese.
7. Season with salt and pepper.

Perfecting That Poached Egg:

1. Boil water in a deep saucepan and reduce to a simmer.
2. Crack one egg into a small bowl.
3. Create a whirlpool in the simmering water using a spoon.
4. Gently slide the egg into the water.
5. Poach for 3-4 minutes for a runny yolk.
6. Remove with a slotted spoon, draining excess water.
7. Repeat for the second egg.

Serving It Up:

1. Divide the porridge between two bowls.
2. Top each with a generous handful of rocket.
3. Gently place a poached egg on top.
4. Finish with an extra sprinkle of parmesan and a drizzle of olive oil.

Savvy Tips for Your Savoury Porridge:

1. For an extra creamy texture, try using a mix of water and milk.
2. Always use fresh eggs for poaching; they hold their shape better.
3. A pinch of nutmeg can elevate the porridge flavour.
4. Spice aficionados might add a dash of chili flakes for a kick.

Here’s How You Savour:

• Relish this dish hot, allowing the poached egg yolk to mix with the porridge.
• A side of toasted multigrain bread complements beautifully.
• For a tangy twist, a splash of hot sauce does wonders.

So, to answer your burning query: Savoury porridge with courgette, parmesan, rocket, and poached egg isn’t just a mouthful to say, it’s a flavorful bowlful that’s revolutionising breakfast tables. It challenges the status quo of breakfast norms, inviting a harmonious marriage between what we categorise as ‘breakfast’ and ‘lunch’. Next time your morning feels mundane, remember this game-changing bowl awaiting your spoon. Dive in, relish, and set a trend with AH7’s innovative, health-forward choices!

Savoury Porridge with Courgette, Parmesan, Rocket, and Poached Egg

Exploring the culinary cosmos, have you ever stumbled upon Savoury porridge with courgette, parmesan, rocket, and poached egg? If not, brace yourself for a gustatory expedition that will reshape your breakfast routine. Rooted in nourishment, this dish beckons with a unique ensemble of ingredients, promising a delightful fusion of textures and flavours.

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Nutritions

Nutrition Facts

Savoury Porridge with Courgette, Parmesan, Rocket, and Poached Egg

Amount per Serving

Calories

320

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

4

g

25

%

Cholesterol

 

185

mg

62

%

Sodium

 

320

mg

14

%

Carbohydrates

 

35

g

12

%

Fiber

 

4

g

17

%

Sugar

 

2

g

2

%

Protein

 

15

g

30

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Rolled oats: 1 cup around 240 ml
• Courgette zucchini: 1 medium, grated
• Parmesan cheese: 1/4 cup finely grated (60 ml)
• Rocket arugula: 1 cup, roughly chopped (240 ml)
• Eggs: 2 large
• Olive oil: 1 tablespoon 15 ml
• Salt: To taste
• Black Pepper: To taste
• Water: 2 cups 480 ml

Instructions

• In a medium saucepan, add water and bring to a boil.
• Gently stir in the rolled oats.
• Reduce heat and simmer for 10 minutes.
• As the oats start to soften, fold in the grated courgette.
• Cook for another 5 minutes until the porridge thickens.
• Off the heat, stir in parmesan cheese.
• Season with salt and pepper.
• Perfecting That Poached Egg:
• Boil water in a deep saucepan and reduce to a simmer.
• Crack one egg into a small bowl.
• Create a whirlpool in the simmering water using a spoon.
• Gently slide the egg into the water.
• Poach for 3-4 minutes for a runny yolk.
• Remove with a slotted spoon, draining excess water.
• Repeat for the second egg.

Notes

Serving It Up:

Divide the porridge between two bowls.
Top each with a generous handful of rocket.
Gently place a poached egg on top.
Finish with an extra sprinkle of parmesan and a drizzle of olive oil.

Savvy Tips for Your Savoury Porridge:

For an extra creamy texture, try using a mix of water and milk.
Always use fresh eggs for poaching; they hold their shape better.
A pinch of nutmeg can elevate the porridge flavour.
Spice aficionados might add a dash of chili flakes for a kick.